A calzone which in Italian means “stocking” or “trouser” or “drooping sack” or “hanging fold” is a dish that originates from Italy. It is made of ingredients similar to pizza folded over and shaped like a crescent before being cooked. The typical calzone is stuffed with tomato and mozzarella, and may include other ingredients usually associated with pizza toppings. I had some left over Pizza base and decided to try it out. I’ve tried the mushroom and paneer stuffed calzone. Here’s the recipe.
• Pizza Crust 8″ (6 oz dough): 1
• Curry Pizza sauce : ¼ Cup
• Thinly sliced onions: ¼ Cup
• Tomatoes: ¼ Cup Chopped and deseeded.
• Fresh mushrooms: ¼ cup
• 1 tbsp Vegetable oil
• ½ tsp Cumin powder
• ½ Cayenne pepper
• Salt to taste.
• Paneer crumbled 1 cup
• Water for sealing
• Heat oil in a pan. Add onions and fry till pink
• Add tomatoes, paneer and mushrooms and spices. Sauté about 2 to 4 minutes on high. Let it cool.
• Oil an aluminum baking pan
• Place the pizza crust.
• Brush the Pizza crust with oil. Turn it over so that the oiled surface is in touch with the baking pan.
• Spread the pizza sauce leaving about ¾” to the edge empty.
• Put all the filling on top of the sauce on the lower half of the pizza base.
• Apply water to the empty area and fold it over the filling.
• Seal the edges and prick the top with a fork to make holes for steam to escape.
• Pre-heat oven to 450º F.
• Put the assembled Calzone on the pizza peel.
• Transfer the Calzone in the pan from the peel to the stone.
• Bake for 8-10 minutes.
Preparation time: 30 minutes.