Mushroom Calzone
Pizzas are always a welcome treat, but a white pizza or calzone is unexpectedly delicious when combined with flavorful toppings. This version with herbaceous mushrooms will please any pizza lover.
Makes
Serving size
Ingredients
1 cup unbleached flour
¾ teaspoon instant yeast
⅓ cup water
2 tablespoons olive oil, divided
2 cups (145 grams) mushrooms (white or crimini), sliced
½ tablespoon thyme leaves, finely chopped
1 tablespoon sage leaves, finely chopped
2 cups (32 grams) spinach
4 ounces mozzarella cheese, shredded
½ cup ricotta cheese
1 medium clove garlic, minced
Pinch of crushed red pepper flakes
1 tablespoon cornmeal
2 tablespoons basil leaves, sliced into ribbons (for garnish)
Special Equipment:
Food processor
Rolling pin
Pastry brush (optional)
Baking stone or pizza peel (optional)
Instructions
- Combine flour and yeast in a food processor. Process and slowly add the water and 1 tablespoon oil through the feed tube, a little at a time, for about 30 seconds.
- Process until mixture becomes a ball, adding more water if necessary. The texture should be slightly sticky to the touch. If it is too dry, add 1 to 2 more tablespoons of water.
- Knead on a floured surface for a minute or two, until a smooth, round ball has formed.
- Transfer the dough to a bowl. Cover with a towel and let rise in a warm place until the dough doubles in size, between 1 and 2 hours.
- Preheat oven to 450°F after the dough has risen.
- Heat remaining 1 tablespoon oil in a medium skillet over medium-high heat. Add the mushrooms to the skillet and cook for about 5 to 6 minutes.
- Add the thyme, sage and spinach to the skillet. Cook for another 2 minutes, until the spinach has wilted. Set aside and cool slightly, about 5 minutes.
- Combine the mozzarella, ricotta, warm mushrooms and spinach, plus minced garlic in a medium bowl with red pepper flakes. Set aside.
- Sprinkle baking sheet with cornmeal. Roll out the pizza dough into a large circle, about 12 to 14 inches in diameter. Transfer to the baking sheet.
- Spread the cheese and vegetable filling horizontally across the center of the dough round.
- Fold the bottom and top portions of the dough over the cheese filling. There will be filling visible on each end.
- Bake for 16 to 18 minutes, or until the calzone is golden brown.
- Cool slightly and garnish with fresh basil. Slice into 4 even pieces and serve warm.
Cooking Tip
If you do not have a rolling pin, you can use any empty bottle you have at home to flatten out the dough. Be sure to wash the bottle and remove any labels that might get in the way.
Recipe Contributed by FamilyCook Productions
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