3 large red bell peppers
1 pound medium-sized shrimp, peeled, deveined and tails removed
1 teaspoon red chili flakes
1-1/2 tablespoons cornmeal
1 large onion, halved and sliced lengthwise
1/4-1/3 cup extra-virgin olive oil, divided
4 garlic cloves, finely chopped
1 teaspoon chopped fresh thyme
5 ounces baby spinach (8 packed cups)
12 oil-cured black olives, pitted and coarsely chopped (about 3 tablespoons)
1 pound store-bought pizza dough, thawed
1/2 pound fresh goat cheese, broken into small chunks
Grill whole red peppers on your grill or gas stove top (or, in a 500 degree oven) until 75% of the skin has turned black. Put in paper bag to steam for ten minutes. Take out of bag, cut open and remove insides, rub off the blackened skin and roughly chop.
Marinate shrimp in 2 tablespoons extra virgin olive oil and half of the chopped garlic and chili flakes. Salt and pepper to taste.
Preheat oven to 500°F with rack in lowest position. Sprinkle cornmeal on a large baking sheet.
Cook onion with 1/4 teaspoon salt in 2 tablespoons oil in a large heavy skillet over medium heat, stirring occasionally, until beginning to brown and soften, 8 to 10 minutes. Add remaining garlic and the thyme and cook until fragrant, about 1 minute. Add spinach and cook, stirring frequently, until wilted, about 2 minutes. Stir in shrimp, red peppers, olives, and pepper to taste. Remove from heat (it's OK if the shrimp aren't cooked yet-they'll finish cooking in the calzone).
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 14-inch round, then cut into quarters. Roll out one quarter into an 8-inch square (keep remaining pieces covered) and arrange with a corner pointing to you. Put one fourth of filling on lower half, leaving a 1-inch border, and top with one-quarter of the goat cheese. Fold dough over to enclose filling. To seal edges, begin at one corner and stretch sealed edge outward, pinching and rolling dough up over the edge to resemble a rope, working your way around. Transfer to baking sheet. Make remaining three calzones in same manner. Cut three steam vents in top of each and brush with remaining tablespoon oil.
Bake until golden brown, 13 to 15 minutes. Cool 5 minutes before serving. Serve with chilled Ziata Sauvignon Blanc.