Calzone With Artichokes And Porcini Mushrooms - Wolfgang Pu

Recipe Ingredients

		Pizza dough - (see separate recipe)
2 tablespoons	30ml	Extra-virgin olive oil
2 tablespoons	30ml	Artichoke hearts - very thinly sliced (large)
1 1/2 cups	355ml	Fresh porcini - sliced if large
		Salt and freshly ground pepper
2 tablespoons	30ml	Chile oil
1 cup	237ml	Italian fontina - grated
2 cups	474ml	Mozzarella - grated
2 tablespoons	30ml	Garlic - chopped blanched
3 teaspoons	15ml	Fresh thyme - chopped
4 sections		Fresh thyme for garnish
2 tablespoons	30ml	Unsalted butter-- melted
2 tablespoons	30ml	Parmesan - freshly grated

Recipe Instructions

1. Divide the pizza dough into 4 equal pieces.

2. Preheat the oven with a pizza stone to 500 degrees F for 30 minutes.

3. Place a large sautee pan over high heat. Add the olive oil and when it is hot, sautee the artichoke hearts and mushrooms. Season to taste with salt and pepper. Pour off any excess oil and let the vegetables cool.

4. Roll or stretch the dough, 1/4 at a time, into 9-inch circles. Place the dough circles, one at a time, on a lightly floured wooden peel. Brush the circles to within 1-inch of the edge with chili oil. For each calzone, put 1/4 of both cheeses on half of the dough, still leaving the 1-inch border. Top with 1/4 of the artichokes and mushrooms, the garlic and the thyme. Assemble the remaining calzones in the same way.

5. Moisten the edges of the circles with water. Fold the un-topped half of the dough, trapping as much air inside as possible, over the filling and press the edges together firmly to seal. With the backside of a fork, press the edges of the dough to crimp them.

6. Slide the calzones onto the pizza stone and bake about 12 minutes, or until the crust is golden brown. Brush the calzones with melted butter and sprinkle them with Parmesan.

Preparation Time: 30 minutes

Cooking time: 12 minutes

Makes 4 calzones, 12 servings

Source:
Wolfgang Puck

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