Prep 20 mins
Cook 15 mins
Food & Wine. 1998. This can also be made into 2 12" pizzas.
- 3 tablespoons extra virgin olive oil, plus more
- extra virgin olive oil, for brushing
- 1⁄4 lb shiitake mushroom, stems discarded, caps sliced
- 2 large garlic cloves, thinly sliced
- 1 lb young dandelion greens, stems removed
- 2 tablespoons water
- salt & freshly ground black pepper
- 1 lb store-bought pizza dough, divided in half
- 1⁄2 lb shredded imported Fontina cheese
- 2 tablespoons freshly grated parmesan cheese
- Set a 16-by-14-inch pizza stone or baking tiles on the bottom shelf of the oven and preheat to 500° for at least 30 minutes.
- Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the shiitakes and cook over moderately high heat, stirring occasionally, until beginning to brown, about 4 minutes.
- Add the garlic and cook, stirring often, until lightly browned, about 3 minutes. Transfer the mushrooms and garlic to a plate.
- In the same skillet, heat 1 tablespoon of oil. Add the dandelion greens and 1 tablespoon of the water and cook, stirring, until wilted, about 4 minutes.
- Return the mushrooms and garlic to the skillet, add the remaining 1 tablespoon of water and cook until the liquid is absorbed and the greens are al dente. Season with salt and pepper and transfer to a plate.
- On a lightly floured surface, roll or stretch the dough to form two 10-inch rounds. Assemble 1 calzone at a time: transfer 1 dough round to a well-floured rimless cookie sheet.
- Sprinkle one-quarter of the Fontina on half of the dough, leaving a 1-inch border.
- Top with half of the dandelion mixture and another quarter of the Fontina. Fold the dough over to enclose the filling and press the edges together; crimp to seal. Using a toothpick, poke a hole in the top.
- Brush the calzone with olive oil and sprinkle with 1 tablespoon of the Parmesan. Repeat with the remaining ingredients on a second rimless cookie sheet.
- Jiggle the cookie sheets to release the calzones and slide them onto the pizza stone.
- Bake for about 11 minutes, or until the calzones are crisp and the filling is bubbling through the holes. Transfer to a rack. Cut them in half and serve hot.