This mushroom calzone is a great winter warmer. It’s easy to make, but looks great. I use Gorgonzola and buffalo mozzarella if I’m shopping from scratch, but I’ll often substitute leftover Stilton and Brie into the mix instead during the Holidays. Feel free to mix up your cheesy ingredients to match your tastes.
I prefer to use ugly mushrooms for this one, field, portobello, or just button mushrooms that have past their best. You tend to get a better flavor with ugly mushrooms. If you are feeling fancy, or considering serving this mushroom calzone as a vegetarian alternative for a family holiday meal then do glam it up a little using fancier mushrooms like oyster.
- Prep time:
- Cook time:
- Ready in:
- Serves: 2-3
Ingredients
- Pizza Dough:
- One quantity of store bought pizza dough or your own dough made from
- 1/2 tsp dried yeast
- 200 g strong white bread flour
- 1 tbsp extra virgin olive oil
- 120 ml water
- Calzone Filling:
- 2 tbsp butter
- 12 oz mushrooms
- 1 onion
- 1/3 cup Gorgonzola or other blue cheese
- 1/3 cup Mozzarella
- To Serve:
- Rocket (arugula) and spinach leaves with watercress if you can get it
Home made pizza dough tastes great, is easy to make and you have the confidence of knowing exactly what’s gone into and onto your pizza. Make the task easy with an entry level bread machine. It’ll pay for itself really quickly.
Instructions
- Make the pizza dough if using your own
- Form dough into a 12″ circle and put aside
- Heat the oven to 450F, 230C, Gas 8
- If you have a pizza stone put the stone in the oven, if not, grease a large cookie sheet
- Finely chop the onion and garlic
- Chop the mushrooms into 1/2″ pieces
- Chop the cheese into 1/2″ pieces
- Heat 1 tbsp butter in a large skillet
- Add the onion and garlic and soften over a medium heat for 4-5 minutes until transparent
- Remove the cooked onion mix and set aside
- Add the second tbsp butter to the pan, add the mushrooms and cook for 3-4 minutes until softened and juicy
- Turn off the heat
- Add the onions back in and mix, then add the cheeses and mix some more
- Put the mix in a half moon shape on the pizza dough, leaving a 1″ gap at the edge and leaving half of the dough uncovered
- Fold the empty half over the filling and crimp the edges to seal the filling in
- Transfer the calzone to the hot pizza stone or grease cookie sheet and return to the oven for 12 minutes
- Once cooked you can brush with olive oil to make it shine, or leave it natural
- Serve with fresh salad leaves.
A pizza stone makes for crisper, more evenly cooked pizza, whether you’re making your own fresh, or just heating one up straight out of the freezer. Treat yourself to a pizza stone for a lifetime of crisper pizza.
Transferring your home made pizzas and calzones from preparation to oven to serving plate can be a bit tricky, leaving your lovingly crafted meal looking less than perfect. A good pizza peel makes the task much easier, and this one looks great too.
