Mushroom, tomato and blue cheese calzone

You won't be able to resist an easy, delicious and fun dinner like the one brought to us by Carmen, author of Aunt Alia's Recipes . These delicious mushroom calzones are finger-licking good!

Calzone is a type of pizza originating in Naples that is served with the dough folded and the ingredients inside. It is prepared in the same way as flat pizzas , with the same type of dough and the same ingredients, but it is folded and sealed before baking, like a mega empanada . The ingredients of the filling are trapped inside and cooked by the steam generated inside.

For the dough, you can use any recipe, although we like the one we'll tell you about below, in which we use corn semolina to give it body and make it crispier. The same goes for the filling, which in this case is loaded with vegetables and a touch of blue cheese that gives it a very special flavour, but you can make it with spinach and goat cheese, ham and cheese, minced meat and tomato, or any combination you like. The possibilities are endless.

Nezumi ceramic plate by Tokyo Studio , Nezumi ceramic bowl by Tokyo Studio , Pallarès carbon steel knife , B De Buyer mineral iron frying pan and Trilloliva extra virgin olive oil .

Ingredients (for 4 units)

For the dough:

• 12gr of fresh bakery yeast
• 10gr of honey
• 150gr of water
• 15gr of extra virgin olive oil
• 150gr of strong wheat flour
• 50gr of soft wheat flour
• 30gr of corn semolina
• 5g of salt

For the filling:

• 15gr of extra virgin olive oil
• 2 cloves of garlic
• 100gr onion
• 100gr of red pepper
• 500gr of mushrooms
• 3 ripe tomatoes
• 60gr of blue cheese
• 60gr of grated cheese
• Salt
• Ground black pepper

Tellier dumpling mould

ELABORATION

1. Crumble the fresh yeast and place it in a bowl with the honey and a couple of tablespoons of water. Stir until it dissolves and forms a homogeneous dough.
2. On a clean work surface, make a volcano with the mixture of strong flour, soft flour, corn semolina and salt. Pour the remaining water, oil and the diluted yeast mixture into the hole. Mix carefully so that the liquid ingredients do not escape from inside the volcano.
3. Once the mixture is homogeneous, knead for five or six minutes. Place the dough in a greased bowl, cover it with a clean cloth and let it rest for half an hour.
4. Meanwhile, we can prepare the filling for our calzone. To do this, peel the onion and, using a sharp knife , finely chop it on a board . Do the same with the garlic cloves and the pepper. Chop the tomatoes.
5. We clean the mushrooms with a clean, damp cloth until we remove all traces of sand they may contain. We separate the stems from the caps and cut them into pieces.
6. Heat a little extra virgin olive oil in a frying pan and sauté the garlic, adding the onion just before it turns golden. Cook over a low heat for five minutes and add the pepper. Five minutes later, add the mushrooms and chopped tomato and raise the heat so that the liquid they release evaporates. When this happens, remove from the heat and allow to cool.
7. We return to the dough, which has already rested sufficiently, divide it into four portions and stretch them out as thinly as possible on a cutting board into a disc. We cut each disc with the bottom of a 17 cm diameter empanada mould and remove the excess.
8. Place a disc of dough on the mould and spread part of the filling along with a quarter of the blue cheese and the grated cheese. Moisten the edge of the dough with a little water and close the mould, pressing down to seal each calzone. Repeat with the remaining three discs of dough.
9. We immediately transfer our calzones (so that the filling does not soak the dough) to a baking tray covered with a silicone mat or, alternatively, with greaseproof paper and bake at 250-275ºC for about eight minutes or until the dough turns golden. We remove and serve immediately.

Nezumi ceramic plate by Tokyo Studio and Nezumi ceramic bowl by Tokyo Studio .

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• You can also prepare the dough with a Kitchen Aid mixer. If you use one, remember to add the hook attachment.
• The plates used in the recipe are plates from the Nezumi collection by Tokyo Design Studio. Despite their appearance, they are ceramic plates. In the same set you will find the Nezumi bowl .