A calzone pizza is perhaps the ultimate hot sandwich or savory pie, with fillings and cheese encased in the crust instead of being spread over the top. Not only does a calzone make a substantial meal, but it also remains hot for much longer than a slice of pizza.

Pizza dough is an easy dough to make; however, as with all yeast dough, one must take into account the proofing and rising times, which can add several hours to a recipe. The prep time can be reduced by preparing the dough, proofing it once, and then refrigerating it overnight. Alternatively, you can buy a prepared pizza dough. Fortunately, really good pizza dough is readily available and only requires about an hour or two to come to room temperature.

I used two prepared pizza doughs from Trader Joe's for this recipe and made four large calzones: two with sautéed spinach and mushrooms, and two with cured meats. I used some pizza sauce with both, and sliced fresh mozzarella cheese, as well as a little Parmesan, for added flavor. I find the sliced mozzarella is easier to work with than shredded cheese and also adds a nice, rich texture.

When making sautéed vegetables for the calzone, be sure to let them cool before using. The beauty of a recipe like this is, of course, that you can easily customize the fillings to your preference.

Some ovens feature a Pizza mode, but I find the best mode to use for baking calzone or pizza in a convection oven is either the Convection Bake or Convection Roast mode. Heated circulating air is a huge benefit in creating a perfect crust.

INGREDIENTS

2 prepared fresh pizza dough (1lb each)

1 cup pizza sauce

1 8-oz log of fresh mozzarella, sliced

¼ cup grated Parmesan cheese

12 oz cured meats, salami, pepperoni, ham or prosciutto

1 tbsp olive oil

1 tbsp butter

6 large white mushrooms, cut into thick slices

¼ tsp dried oregano

2 cloves garlic, thinly sliced

1 bunch fresh spinach, leaves only washed and dried

METHOD

Remove the pizza dough from the wrapping and place it on a rolling mat or a clean counter lightly dusted with flour. Divide each dough into two pieces, shape each piece into a ball, and cover with a flour sack or light kitchen towel. It will take at least 1 ½ - 2 hours for the dough to lose its chill and be ready to work with. While the dough is coming to room temperature, prepare the sauteed vegetables and organize the other ingredients.

Sauté the mushrooms over medium heat with the butter and olive oil. When they begin to soften, add the garlic, oregano, and spinach, and cook for 6-8 minutes over medium-low heat to prevent the garlic from browning. Set aside the mixture to cool.

Heat the oven to 425°F (220 °C) in Convection Bake or Convection Roast mode, and line a shallow, rimmed baking sheet with parchment paper. Calzone can also be baked on a baking stone or steel.

Roll each dough ball into a ¼” thick circle or stretch the dough into a circle over the back of your hands. Spread some pizza sauce over one side of the dough, leaving enough room to crimp the edges. Top with the cheese slices and other topping ingredients, and a sprinkle of Parmesan cheese. Fold the other half of the dough over the filling and crimp the edges to seal. Transfer the calzone to the prepared baking sheet and repeat the process with the remaining dough balls.

Brush the top of each calzone with a little olive oil and lightly slash the top of each one with the tip of a sharp knife to create air vents. Bake for approximately 15 minutes until golden.

Makes 4 calzones