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