Calzone is a folded Italian pizza which, by the sheer nature of its shape, is far more portable than a normal pizza and looks a bit like a Cornish pasty or turnover. Although the flavorings can be the same as for pizza, Italians often fill their calzone with leftover vegetables from the night before, or with various things that need using up, mixed with lovely tomatoes and some melting mozzarella. Great served hot or cold.
Ingredients
1 pizza dough
Flour, for dusting
Olive oil
1 pound mushrooms
1/2 red and green bell pepper sliced
1 roughly chopped onion
1 lb of italian sausage cooked crumbles
4 cloves garlic, peeled and finely sliced
4 sprigs fresh basil
Sea salt and freshly ground black pepper
4 thick slices of mozzarella cheese
Preheat the oven to 450 to 500 degrees F, then tear the punched-down dough into 4 pieces and roll each out on a floured surface. You want to get them roughly circular, about the thickness of a silver dollar, and 12 inches across. You can now either keep these in the refrigerator, stacked and separated with olive-oil-rubbed and flour-dusted aluminum foil, until you're ready to cook them, or you can put your topping on and cook them straightaway.
Add olive oil to pan and cook mushrooms, chopped red bell pepper, onions and toss briefly in the hot oil before adding the sliced garlic and the basil. Fry until the veggies are cooked and smell fantastic. Season with a little salt and pepper.
Add the tomato sauce to the pan and stir. Cook for a few minutes, add the cooked sausage and simmer away the liquid until you're left with a thick, tasty mixture that's not too moist (otherwise it will burst through the dough when you're cooking the calzone).
Divide the mixture evenly between the 4 pizza bases and spread it out nicely. Top with pieces of mozzarella and season with salt and pepper. To make your calzone, carefully lift the far edge of the pizza dough and pull it over the top towards you - you basically need to fold it in half (imagine it looking like a big Cornish pasty!). Crimp the edges so none of the filling can spill out. Place the calzone side by side on a floured baking sheet, (use 2 if needed), pizza stone or granite slab.
Cook for 10 to 15 minutes on the bottom of the preheated oven until the dough is puffed up and golden on top and the filling is hot.
Ingredients
1 pizza dough
Flour, for dusting
Olive oil
1 pound mushrooms
1/2 red and green bell pepper sliced
1 roughly chopped onion
1 lb of italian sausage cooked crumbles
4 cloves garlic, peeled and finely sliced
4 sprigs fresh basil
Sea salt and freshly ground black pepper
4 thick slices of mozzarella cheese
Preheat the oven to 450 to 500 degrees F, then tear the punched-down dough into 4 pieces and roll each out on a floured surface. You want to get them roughly circular, about the thickness of a silver dollar, and 12 inches across. You can now either keep these in the refrigerator, stacked and separated with olive-oil-rubbed and flour-dusted aluminum foil, until you're ready to cook them, or you can put your topping on and cook them straightaway.
Add olive oil to pan and cook mushrooms, chopped red bell pepper, onions and toss briefly in the hot oil before adding the sliced garlic and the basil. Fry until the veggies are cooked and smell fantastic. Season with a little salt and pepper.
Add the tomato sauce to the pan and stir. Cook for a few minutes, add the cooked sausage and simmer away the liquid until you're left with a thick, tasty mixture that's not too moist (otherwise it will burst through the dough when you're cooking the calzone).
Divide the mixture evenly between the 4 pizza bases and spread it out nicely. Top with pieces of mozzarella and season with salt and pepper. To make your calzone, carefully lift the far edge of the pizza dough and pull it over the top towards you - you basically need to fold it in half (imagine it looking like a big Cornish pasty!). Crimp the edges so none of the filling can spill out. Place the calzone side by side on a floured baking sheet, (use 2 if needed), pizza stone or granite slab.
Cook for 10 to 15 minutes on the bottom of the preheated oven until the dough is puffed up and golden on top and the filling is hot.
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