Baked Pizza Calzone
Ingredients
Making the dough
- 1 package active dry yeast (7 grams or 2 rounded tsp.)
- ¾ cup lukewarm water 80° F
- 2 Tbsp. olive oil
- 3 cups bread or pizza flour (or all-purpose)
- ¼ tsp. salt
Filling
- 1 cup ricotta cheese
- 2 eggs
- ½ cup grated Parmigiana cheese
- ¼ tsp. salt
- 4 mushrooms, chopped
- ½ cup tomato sauce
- 1 cup mozzarella cheese, grated or crumbled
Instructions
Making the dough
- In a medium bowl, add yeast and pour in ¾ cup lukewarm water. Add the olive oil and stir to combine. Let sit for 10 minutes until slightly foamy.
- Add the flour and salt and mix well (by hand or with a dough hook). Turn onto a lightly floured board and knead for 5 minutes until you have a soft and smooth dough. If the dough sticks to the board while kneading, add just a bit of flour at a time.
- Place in a clean bowl, cover tightly with plastic wrap, and let sit in a warm place for about 2 hours until doubled in size.
Filling
- In a mixing bowl, combine the ricotta, parmigiana, eggs, salt and mix well. Chop raw mushrooms and add to filling.
Assembling the Calzone
- Preheat oven to 350° F
- When the dough has risen, turn onto a floured board. To make 8 individual calzone, divide the dough into eight equal balls. With a rolling pin, roll into 4-inch circles. Add a spoonful of filling onto the center of each calzone.
- Fold over to form a half-moon and pinch the edges to seal. Using the end of a fork, press around the edge to make sure seal is tight.
- Cover a pizza or baking pan with cornmeal or parchment paper to prevent sticking. Place your calzone on the pan. Using a shart knife, make two slits through the top of the dough to let out the steam while baking. Spoon 1-2 tbsp. tomato sauce over the top and sprinkle with mozzarella cheese.
- Bake at 350° F for 45 minutes until cooked through and golden brown.
- Remove and place on a serving platter and enjoy right away. If you have any leftovers (probably not!), calzones will keep in a covered containter in the fridge for 3 days.