Mushroom Calzone Pizza Recipe-An Autumn Flavour

The autumn is on our doorsteps, so we want to share in continuing various autumn recipes, and the mushroom is one of the ingredients that we mostly use during the autumn season. Today, we want to share with you a tasty Mushroom Calzone Pizza Recipe, and if you are a mushroom lover, then I encourage you to try it.

Calzone or stuffed pizza is a fast cook recipe and delicious for a family dinner meal. The calzone recipe is easy to cook, and in the same way, as we do with pizza, we can prepare a variety of calzone filling combining many different ingredients using all that we have in the refrigerator or only what we like most.

The combinations of various ingredients to prepare the calzone filling recipes are endless. We can combine hams and salumi with different cheeses, or veggies with hams and cheeses, or fishes and seafood with cappers, olives, cheeses, etc.

You can fill your calzoni following the below directions and replacing these ingredients with others to try other new filling ideas.

Ingredients for the filling

300 g champignon mushrooms
150 g mozzarella cheese or other pizza cheese
100 g baked ham
1 – garlic clove
fresh parsley
tomato sauce (facultative)

For the dough

500 g Manitoba or pizza flour
330 ml of warm milk
8 g dry brewer’s yeast, or 12-15 g of fresh brewer’s yeast. We can dimidiate the dosage, for a long time of four hours of leavening).
1 tbsp of salt
1 tsp of sugar
2 tbsp of olive oil

Directions

This classic calzone pizza dough recipe is similar to our pizza dough recipe. You can read the entire Pizza Dough Recipe here.

In a small bowl, we add 2 tbsp of flour, the sugar, the brewer’s yeast, and with a little milk, we prepare dough to activate the yeast. Cover the bowl and put it in a warm place to leavening until it doubles the volume.
In a deep bowl, add all the rest of the flour, salt, olive oil, the leavening dough, and adding little by little the warm milk, we will make a soft and non-sticky dough. We must knead the dough for 10-15 minutes or more. We cover it and let it to leavening in a warm place for at least two hours. Passing the time, we will separate the dough in 8-10 round shape pieces, and we cover and let them continue leavening for at least 30 minutes.
During this time, we prepare the mushroom filling.
We clean the mushrooms well and cut them in thin slices. In a saucepan, add a little oil and the garlic clove, and let to warm and season the oil. Add the mushrooms and cook them in medium heat for some minutes. Season it with salt, pepper, and fresh parsley finely chopped.
We dice the cheese and the ham in thin threads and mix with cheese.
Preheat the oven at 200 degrees. If your oven has a baked pizza program, then you can use it.
Once the dough leavening, we roll each round pieces in a layer with a diameter of 15-20 cm.
We put the filling in the middle, adding 1-2 tbsp of mushrooms and cheese and ham mixture, and we will fold the layer in half, like a half-moon shape. We will close the border well using a fork. If you prefer, you can add the tomato sauce inside the calzone pizza or outside of it, putting the tomato sauce on the borders.
We put the calzoni pizza in a baking pan, greased and flourished, and bake them for 15 minutes.
We let them cool for 5 minutes, and after that, we cut in half and serve them warm. We can cook and keep in the refrigerator and warm them again before eating. They are perfect for lunchtime in the office or an open picnic.