Wild Mushroom Calzones
Wild Mushroom Calzones
Better than stuffed-crust pizza, Wild Mushroom Calzones are a versatile, portable meal that features the best of the fall forage mushrooms!
- 3 cups unbleached white flour, plus more for kneading
- 2 sprigs fresh rosemary leaves, minced
- 1 pkt (2 ¼ tsp) active dry yeast
- 1 tsp kosher salt
- 2 Tbsp olive oil, plus more for brushing
- 1 cup warm water (114°F)
- 2 Tbsp butter
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 3 slices bacon, cut into ½-inch pieces
- ¾ lb mushrooms, sliced (We used crimini, maitake, and king trumpet)
- Salt and pepper, to taste
- ½ cup marinara (We used Muir Glen)
- 1 ½ cups mozzarella, shredded (We used Organic Valley)
- In a large mixing bowl, whisk together flour, rosemary, yeast, and kosher salt. Stir in olive oil and warm water. A shaggy dough will form.
- Turn dough out onto a floured surface. Knead for 3-4 minutes, until the dough becomes smooth and elastic. Add a little more flour to your hands and surface if it begins to stick.
- Oil your mixing bowl. Place dough back into the bowl, and brush with a little more oil. Cover bowl with plastic wrap or a clean kitchen towel. Allow to rise for 60-90 minutes, or until doubled in size in a warm, draft free area.
- In a medium skillet, heat butter over medium heat. Fry onions until translucent and beginning to soften. Reduce heat to low, and continue to cook until onions are deeply browned and caramelized. About 20 minutes.
- In a large skillet, fry bacon over medium heat until brown and crisp. Set bacon aside to drain. Discard most of the bacon fat, reserving 1 Tbsp to cook vegetables.
- Cook garlic until fragrant. Add mushrooms, cooking until they begin to soften. Toss in bacon and onions, and season to taste with pepper.
- Preheat the oven to 425°F, line a baking sheet with parchment paper.
- Punch down the pizza dough, and divide into 4 pieces (6 for smaller calzones). Roll out to ¼-inch thick on a lightly floured surface. On to half of the rolled out crust, spoon on marinara, mushroom mixture, and top with mozzarella. Fold over and crimp closed. Move to the prepared baking sheet. With a sharp knife, slice 3 vents into the calzones. Brush with olive oil. Bake about 20 minutes, or until the crust is fully cooked and browned.