Making a calzone is not much different or difficult than making a pizza. The exact same ingredients are used; they are just appropriated differently. In the recipe below, the main difference between in preparing the ingredients for the calzone versus pizza is sautéing the toppings. Baking with mushrooms, peppers, and onions can be a tricky proposition because of their water content. Using these veggies as a pizza topping gives the water a chance to evaporate in the oven. As a calzone filling, the water is trapped by the closed dough and may affect the consistency and cook time of the dish. Sautéing the vegetables before placing them in the calzone lets a great deal of water cook out before it gets placed in the closed dough.
I personally enjoy making calzones because the cook has flexibility regarding the filling. There is plenty of room for experimentation with types and amounts of cheese, meat and veggie combinations, and even types of flour used in the dough. Here is an easy recipe based on a previous post I wrote about a PIZZA DOUGH recipe. Enjoy.
Equipment
mixing bowl
knife
cheese grater
frying pan
baking stone
slotted or wooden spoon
Ingredients
1 ball pizza dough
1.5-2 cups mozzarella cheese
4 oz mushrooms
1 pepper (any color)
1/2 medium onion
2 tbsp olive oil
1/2 cup tomato sauce
Follow these instructions to create the calzone dough. As the dough is rising, dice the vegetables and sautéed them in the olive oil on medium heat for about 10 minutes, or until they are soft. Remove from the burner when done.
While the veggies cook, grate the cheese. After the dough has risen (about 20 minutes), place it on the baking stone, kneed it, and flatten it to about 1/4-1/2 inch thickness. Preheat oven at 425 degrees Fahrenheit.
On one half of the dough, spread out 2/3 of the cheese. (It may be helpful to carve a light line down the middle of the dough with a knife to make sure there is enough dough to cover the toppings.) With the slotted or wooden spoon, scoop the veggies out of the pan and place them on top of the cheese. Top the veggies with the remaining cheese. Feel free to adjust the amount of cheese according to personal taste.
Fold the empty half of the dough over so it covers the cheese and veggies. Press around the perimeter of the dough, sealing the edges off. Cut diagonal slices across the top of the calzone.
When baking is complete, remove from oven and let the calzone cool for 10 minutes. Cut in quarters and serve with tomato sauce on the side for dipping.
