Discover the savory magic of our Spinach, Mushroom & Salami Calzone, brought to perfection using the Cuisinart Pizzeria Pro Indoor Pizza Oven. Combining fresh spinach, earthy mushrooms, and spicy salami inside a golden, crispy pocket, our calzone recipe will transport your senses straight to an Italian trattoria.
INGREDIENTS
- 250g prepared pizza dough (we recommend New Yorkstyle
- page 10 or Thin and Crispy - page 11)
- 100g sliced mushrooms
- 85g baby spinach leaves
- 4 slices salami, sliced into strips
- 100g shredded mozzarella
- Olive oil for Brushing
METHOD
- Shape the dough into a smooth round. Place on a lightly floured surface, and cover with plastic wrap or a damp towel while preparing the filling and preheating the oven.
- Preheat the pizza oven with the pizza stone on the rack to 260°C.
- Stretch the pizza dough into 20cm rounds. Place half the spinach, mushrooms, salami and cheese onto onehalf of the base.
- Brush the outer edges of the dough with water and pull the top half over to cover the filling. Using your fingers
- or a fork, press or crimp to seal the calzone.
- Brush the calzone with olive oil.
- Once the oven is preheated, set the timer for 15 minutes. Using the pizza peel, carefully transfer the calzone onto the pizza stone. Start the timer. Bake until evenly browned. Transfer the calzone to a cooling rack. Allow to cool for a few minutes before serving.