I love homemade pizza and calzones. With the wind gusting to 45 mph and the temperature near the single digits, it was a good night to heat up the oven. This Mushroom and Sausage (Field Roast Italian sausage) Calzone was hot, hearty, and filling. I could only eat half!
The crust is best made a few hours ahead of time, making this a good recipe for a weekend. It can be proofed on the countertop, or in the refrigerator overnight. All you need is a large bowl, a measuring cup, and something to stir it up.
Mushroom and Sausage Calzone
For the dough
(Note: this recipe makes enough dough for four 14-inch pizzas or calzones. It stores well in the refrigerator in an oiled container for about a week.)
1 3/4 cups warm water (100˚ F)
1/2 teaspoon sugar
1 packet active dry yeast
3 1/2 cups unbleached all purpose flour
1 cup semolina flour
1 tablespoon salt
2 tablespoons extra virgin olive oil
Heat water to 100˚ F. Dissolve sugar, then add yeast and wait 5 minutes to proof (it should be foamy). Meanwhile, mix the flours and salt in a large bowl. After the yeast has proofed, add oil to the yeast and water mixture. Pour liquid ingredients into dry ingredients and mix until a somewhat cohesive ball forms.
Turn dough out onto a floured surface and knead for about 5 minutes. Place ball in an oiled bowl and allow to rest for 20 to 30 minutes covered by a damp kitchen towel.
Divide dough into four equal parts, and form into tight balls. Coat the balls with a bit more oil to prevent sticking and either place back in the bowl, or in a baking sheet. Cover with a damp towel and allow to proof for 2-3 hours, or proof in the refrigerator for at least 12 hours.
For the filling (fills 1 calzone)
1 package gourmet mushroom blend – oyster, baby bella, shiitake, or whatever floats your boat – about 2 cups, chopped
1 tsp olive oil
1/4 cup diced onion
2 cloves garlic, chopped
1/4 cup diced red pepper
1 Field Roast Italian Sausage, roughly chopped
1/4 teaspoon ground fennel
salt and freshly ground pepper, to taste
1/2 cup pizza sauce (I pulled a container from the freezer, but use any vegan tomato-based sauce you like)
1/4 cup Follow Your Heart vegan cheese, shredded (or Daiya would work)
Heat olive oil in a skillet. Add chopped mushrooms and saute for about 5 minutes on medium heat. Add onion, garlic, red pepper, sausage, and fennel. Season with salt and pepper to taste.
Preheat oven to 425 F, and place a pizza stone about 2 notches from the bottom of the oven to preheat.
To assemble a calzone, stretch one of the dough balls into a circle about 12-14 inches in diameter. On one half, spread the sauce, leaving a 1-inch margin around the edge. Spoon mushroom filling over sauce, and top with cheese. Fold over un-topped half of the dough, and roll bottom layer over top layer, pinching to seal edges. (You can wet the edges with a bit of water to get a better seal.)
Cut 3 small slits in the top of the calzone. Transfer to the preheated pizza stone. Bake for about 15-20 minutes, or until crust is golden brown.