Mushroom, Tomato and Blue Cheese Calzone

You won't be able to resist an easy, tasty and fun dinner like the one Carmen, author of Recetas de Tía Alia. brings us! These delicious mushroom calzones are finger-licking good!

The calzone is a type of pizza originating from Naples that is presented with the dough folded and the ingredients inside. It is prepared the same way as flat pizzas, with the same kind of dough and the same ingredients, but it is folded and sealed before baking, as if it were a giant turnover. The filling ingredients remain trapped inside and cook with the steam generated within.

For the dough we can use any recipe, although we like the one we explain below in which we use corn semolina to add 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 flavor, 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 from Tokyo Studio, Nezumi ceramic bowl from Tokyo Studio, Pallarès carbon steel knife, B De Buyer mineral iron skillet and Trilloliva extra virgin olive oil.

Ingredients (for 4 units)

For the dough:

• 12gr fresh baker's yeast
• 10gr honey
• 150gr water
• 15gr extra virgin olive oil
• 150gr strong wheat flour
• 50gr plain wheat flour
• 30gr corn semolina
• 5gr salt

For the filling:

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

Tellier empanadilla mold

PREPARATION

1. Crumble the fresh yeast and place it in a bowl with the honey and a couple of tablespoons of water. Stir until dissolved and you obtain a homogeneous mixture.
2. On a clean work surface make a well with the mixture of strong flour, plain flour, corn semolina and salt. In the well pour the remaining water, the oil and the diluted yeast mixture. Mix carefully so the liquid ingredients don't escape from the well.
3. When you obtain a homogeneous mixture, knead for five or six minutes. Place the dough in a greased bowl, cover with a clean cloth and let rest for half an hour.
4. Meanwhile you can prepare the filling for our calzones. Peel the onion and, on a cutting board and with a knife well sharpened, chop it finely. Do the same with the garlic cloves and the pepper. Chop the tomatoes.
5. Clean the mushrooms with the help of a clean, damp cloth until all traces of sand are removed. Separate the stems from the caps and chop them.
6. Heat a little extra virgin olive oil in a skillet and sauté the garlic, adding the onion just before it browns. Cook over low heat for five minutes and add the pepper. Five minutes later add the mushrooms and the chopped tomato and increase the heat so the liquid they release evaporates. When this happens, remove from the heat and let cool.
7. Return to the dough which will have rested enough, divide it into four portions and roll them out into discs on a cutting board as thinly as possible. Cut each disc using the bottom of a empanadilla mold of 17 cm diameter and remove the excess.
8. Place a dough disc on the mold and spread some 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 mold, pressing so each calzone is well sealed. Repeat with the remaining three dough discs.
9. Transfer immediately (so the filling doesn't dampen the dough) your calzones to a baking tray lined with a silicone mat or, if not available, with parchment paper and bake at 250-275ºC for about eight minutes or until the dough turns golden. Remove and serve immediately.

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

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• You can also prepare the dough using a Kitchen Aid stand mixer. If you use it, remember to add the hook attachment.
• The dishes used in the recipe are the Nezumi collection plates, from Tokyo Desing Studio. Despite their appearance, they are ceramic plates. In the same Set you will find the Nezumi bowl.