Food Network: Calzone with Artichokes and Porcini Mushrooms

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Calzone with Artichokes and Porcini Mushrooms
Recipe courtesy Wolfgang Puck

Ingredients
Pizza dough, recipe follows
2 tablespoons extra-virgin olive oil
2 large artichoke hearts, very thinly sliced
1 1/2 cups fresh porcini, sliced if large
Salt
Freshly ground pepper
2 tablespoons chile oil
1 cup grated Italian Fontina
2 cups grated mozzarella
2 tablespoons chopped garlic, blanched
3 teaspoons chopped fresh thyme, plus 4 sprigs for garnish

2 tablespoons unsalted butter, melted
2 tablespoons freshly grated Parmesan

Directions
Divide the pizza dough into 4 equal pieces.
Preheat the oven with a pizza stone to 500 degrees F for 30 minutes.
Place a large saute pan over high heat. Add the olive oil and when it is hot,
saute the artichoke hearts and mushrooms. Season, to taste, with salt and pepper.
Pour off any excess oil and let the vegetables cool.
Roll or stretch the dough, 1/4 at a time, into a 9-inch circle. Place the dough,
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.
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.
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.

Ingredients
Pizza Dough:
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water, 105 to 115 degrees F

3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoons extra-virgin olive oil, plus additional for brushing

Directions
In a small bowl, dissolve the yeast and honey in
1/4-cup warm water.
In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil,
the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until
the dough comes cleanly away from the sides of the bowl and clusters around the
dough hook, about 5 minutes. (The pizza dough can also be made in a food processor
fitted with the steel blade. Pulse once or twice, add the remaining ingredients,
and process until the dough begins to form a ball.)
Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes

longer. The dough should be smooth and firm. Cover the dough with a clean, damp
towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough
will stretch as it is lightly pulled).
Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down
the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a
smooth, unfloured surface, roll the ball under the palm of your hand until the top
of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel
and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic
and refrigerated for up to 2 days. Yield: 4 (8-inch) pizzas