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Category: Pizza
Prep Time: Cook Time: Total Time:
Makes 4 individual calzones
1 recipe Pizza Dough (recipe follows), divided into 4 equal balls
2 tablespoons Chili Oil (recipe follows)
2 tablespoons extra-virgin olive oil
2 large artichoke hearts, thinly sliced
1-1/2 cups fresh porcini mushrooms, wiped clean and, if large, sliced; or sliced cremini mushrooms
Salt
Freshly ground black pepper
2 cups shredded mozzarella cheese
1 cup shredded fontina cheese
2 tablespoons chopped garlic
1 tablespoon chopped fresh thyme
2 tablespoons unsalted butter, melted
2 tablespoons freshly grated Parmesan cheese
At least 3 hours beforehand, or the night before, prepare the Pizza Dough and Chili Oil.
Preheat the oven with a pizza stone or baking tiles inside at 500 degrees F. for 30 minutes.
Heat the olive oil in a large saute pan over high heat. Saute the artichokes and mushrooms until lightly browned, 4 to 5 minutes. Season to taste with salt and pepper. Transfer to a bowl to cool.
On a lightly floured surface, stretch a ball of dough into an even circle 9 inches in diameter. Brush to within 1 inch of its edge with 1/2 tablespoon of chili oil. Spread one quarter each of the mozzarella and fontina on half of the circle, leaving the 1-inch border. Top with a quarter each of the artichoke-mushroom mixture, garlic, and thyme. Assemble the remaining dough the same way.
Moisten the borders with water. Fold the untopped halves over the filling, trapping as much air inside as possible. Press the edges firmly to seal, then crimp by pressing down with the tines of a fork.
With a pizza peel or rimless baking sheet, slide the calzones onto the hot pizza stone or tiles and bake until golden brown, about 12 minutes. Use the pizza peel or baking sheet to transfer to individual plates. Brush with melted butter and sprinkle with Parmesan. Serve immediately
Calzone Dough
Makes 4 individual calzones
2 cups all-purpose flour, plus extra if necessary
1 teaspoon salt
1 tablespoon honey
2 tablespoons extra-virgin olive oil
3/4 cup cool water
1 packet active dry yeast
1/4 cup warm water
Put the flour in a food processor.
In a small bowl, stir together the salt, honey, olive oil, and cool water.
Dissolve the yeast in the 1/4 cup warm water and leave until bubbly, 10 minutes.
With the motor running, slowly pour in the cool water mixture and then the dissolved yeast. Process until the dough forms a ball on the blade. If it looks sticky, pulse in a little extra flour.
Transfer to a lightly floured surface and knead until smooth. Transfer to a lightly greased bowl and let rest, covered, for 30 minutes.
Divide into 4 equal pieces. Roll each into a smooth, tight ball. Place on a baking sheet, cover with a damp towel, and refrigerate. One hour before baking, remove from the refrigerator and let come to room temperature.
CHILI OIL
Makes 1 cup
1 cup peanut oil or olive oil
1/4 cup crushed red pepper flakes
In a saucepan, heat the oil until very hot but not smoking. Stir in the pepper flakes and remove from the heat. Let stand until cool.
Strain into a clean bottle and use as desired. Stored in the refrigerator, the oil will keep for up to 3 months.
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CALZONE WITH ARTICHOKES AND PORCINI MUSHROOMS
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Category: Pizza
Prep Time: Cook Time: Total Time:
Makes 4 individual calzones
1 recipe Pizza Dough (recipe follows), divided into 4 equal balls
2 tablespoons Chili Oil (recipe follows)
2 tablespoons extra-virgin olive oil
2 large artichoke hearts, thinly sliced
1-1/2 cups fresh porcini mushrooms, wiped clean and, if large, sliced; or sliced cremini mushrooms
Salt
Freshly ground black pepper
2 cups shredded mozzarella cheese
1 cup shredded fontina cheese
2 tablespoons chopped garlic
1 tablespoon chopped fresh thyme
2 tablespoons unsalted butter, melted
2 tablespoons freshly grated Parmesan cheese
At least 3 hours beforehand, or the night before, prepare the Pizza Dough and Chili Oil.
Preheat the oven with a pizza stone or baking tiles inside at 500 degrees F. for 30 minutes.
Heat the olive oil in a large saute pan over high heat. Saute the artichokes and mushrooms until lightly browned, 4 to 5 minutes. Season to taste with salt and pepper. Transfer to a bowl to cool.
On a lightly floured surface, stretch a ball of dough into an even circle 9 inches in diameter. Brush to within 1 inch of its edge with 1/2 tablespoon of chili oil. Spread one quarter each of the mozzarella and fontina on half of the circle, leaving the 1-inch border. Top with a quarter each of the artichoke-mushroom mixture, garlic, and thyme. Assemble the remaining dough the same way.
Moisten the borders with water. Fold the untopped halves over the filling, trapping as much air inside as possible. Press the edges firmly to seal, then crimp by pressing down with the tines of a fork.
With a pizza peel or rimless baking sheet, slide the calzones onto the hot pizza stone or tiles and bake until golden brown, about 12 minutes. Use the pizza peel or baking sheet to transfer to individual plates. Brush with melted butter and sprinkle with Parmesan. Serve immediately
Calzone Dough
Makes 4 individual calzones
2 cups all-purpose flour, plus extra if necessary
1 teaspoon salt
1 tablespoon honey
2 tablespoons extra-virgin olive oil
3/4 cup cool water
1 packet active dry yeast
1/4 cup warm water
Put the flour in a food processor.
In a small bowl, stir together the salt, honey, olive oil, and cool water.
Dissolve the yeast in the 1/4 cup warm water and leave until bubbly, 10 minutes.
With the motor running, slowly pour in the cool water mixture and then the dissolved yeast. Process until the dough forms a ball on the blade. If it looks sticky, pulse in a little extra flour.
Transfer to a lightly floured surface and knead until smooth. Transfer to a lightly greased bowl and let rest, covered, for 30 minutes.
Divide into 4 equal pieces. Roll each into a smooth, tight ball. Place on a baking sheet, cover with a damp towel, and refrigerate. One hour before baking, remove from the refrigerator and let come to room temperature.
CHILI OIL
Makes 1 cup
1 cup peanut oil or olive oil
1/4 cup crushed red pepper flakes
In a saucepan, heat the oil until very hot but not smoking. Stir in the pepper flakes and remove from the heat. Let stand until cool.
Strain into a clean bottle and use as desired. Stored in the refrigerator, the oil will keep for up to 3 months.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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