The most legendary calzone. Pick your favorite filling to add to the lovely pizza dough that comes with this recipe. The one in question is vegetarian! We decided to have a lovely runny egg, spinach, cheese, mushrooms, and artichokes. We got to share it with all of London, so it’s perhaps our favorite Big Night In recipe yet! You guys joined us in the kitchen, demonstrating that recipeshorcut has the world’s best community.
Ingredients
Bread
500 g strong white flour
1 sachet of dried yeast (7g)
300 ml warm water
1 tbsp dried oregano
1 tsp salt
1 tbsp garlic powder
1 tsp caster sugar
Tomato Sauce
1 onion
2 cloves of garlic
25 ml olive oil
400 g tinned tomatoes
1 tbsp tomato purée
Fillings
400 g spinach leaf
8 chestnut mushrooms
3 eggs, one beaten
150 g mozarella
200 g marinated artichokes
100 g Parmesan
To Serve
250 g mixed cherry tomatoes
100 g rocket
200 g buffalo mozzarella
50 ml olive oil
Step 1
KNEAD THE DOUGH AND PROVE
Warm water and yeast are combined and left to stand for about five minutes. Add the yeast mixture after combining the flour with the salt, sugar, oregano, and garlic powder. It should be smooth after about 10 minutes of hand kneading or just over 5 minutes of machine kneading with a dough hook, then transferred to an oiled basin. It should double in size after roughly an hour of being covered and left.
Step 2
TOMATO SAUCE
The shallot and garlic should be peeled and diced small before being gently fried for 5 minutes to soften. Next, open the can of tomatoes and add the tomato purée, along with a healthy dose of salt and pepper, to the shallots that have been fried. Cook for 5 minutes while occasionally stirring after bringing to a simmer.
Step 3
PREHEAT AN OVEN
Preheat an oven to 220ºC.
Step 4
PREP THE FILLINGS
The chestnut mushrooms should be peeled and cut into slices before being pan-fried in some oil with salt and pepper for a few minutes. After washing, wilt the spinach in a heated skillet with a dash of oil and salt. When the spinach has cooled enough, drain it and squeeze off any extra juice.
Step 5
ROLL THE DOUGH
Prepare a surface with flour, then cut the tested dough in half. The dough should be rolled out into a disc about the size of a dinner plate.
Step 6
STUFF AND FOLD
Place the circle on a baking sheet to avoid having to shift it later. Spoon some tomato sauce onto half the dough, then top with the wilted and squeezed spinach, mushrooms, artichoke hearts, torn pieces of mozzarella, and some grated Parmesan. Make a well in the filling, then crack an egg inside. The dough is folded over to form a half-moon shape, and the edges are sealed by crimping with a small amount of water or egg wash. Then do the same with a second.
Step 7
GLAZE AND BAKE
Use beaten egg to brush. Bake for 20 to 30 minutes until the dough is golden and puffy. How thick you roll your dough will determine how long it takes!
Step 8
SERVE WITH SALADS
The tomatoes should be washed, cut into slices or bite-sized pieces, and combined in a bowl. Place the torn-up mozzarella on a plate or bowl. Both should be generously seasoned with sea salt, freshly ground black pepper, and olive oil. Serve the tomato/mozzarella salad on the side and the calzone with fresh, dressed salad greens. Serves 4
