Ingredients

The following ingredients have 7 Servings
  • 1 batch One-Hour Pizza Dough or Naples Pizza Dough
  • 2 tablespoons EVOO – Extra Virgin Olive Oil
  • plus more for the dough
  • divided
  • 1 pound fennel pork sausage
  • bulk or removed from casings
  • 1 pound cremini mushrooms
  • sliced
  • 2 large cloves garlic
  • chopped
  • 1 tablespoon fresh thyme leaves
  • chopped
  • Salt and pepper
  • Fine semolina or “00” flour
  • for dusting the peel
  • 2 cups sheep’s milk ricotta cheese
  • 1/2 cup Pecorino Romano cheese
  • 3/4 pound fresh mozzarella
  • sliced
  • Garlic Lovers’ Calzone Sauce
  • for dipping

Instruction

  • Preheat the oven and a pizza stone* at 550°F (or as high as your oven can go)
  • Cut the dough into eight portions
  • On a floured surface, roll out each portion of dough into an oval or rectangle 3-4 inches by 5-6 inches, and transfer to a semolina-dusted pizza peel
  • In a medium skillet, heat 1 tablespoon of the EVOO (1 turn of the pan) over medium-high heat
  • Add the sausage, breaking it up into crumbles as it browns
  • Remove from skillet and set aside
  • Add the remaining 1 tablespoon EVOO to the pan
  • Add the mushrooms and cook to brown
  • Add the garlic, thyme, salt and pepper, and stir for a minute more
  • Spread the ricotta over about half the surface of each dough pieces, leaving a small border around the edges
  • Scatter the Pecorino on top then dot with the mozzarella
  • Arrange the mushrooms and crumbled sausage over the cheese
  • Brush the edges of the dough with a little water, fold the calzone in half, and press to seal the edges
  • Prick the top of the calzone 2 or 3 times with the tines of a fork, then brush the calzone with EVOO
  • Slide calzones onto pizza stone and cook until golden, 5-6 minutes
  • * If you don’t have a pizza stone, preheat oven to 350°F and line a baking sheet with parchment
  • Bake for 5-6 minutes on prepared baking sheet, then switch on the broiler for 1 to 2 minutes to char edges
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