- Pizza Dough
- 2 tablespoons extra-virgin olive oil
- 2 large artichoke hearts, very thinly sliced
- 1 1/2 cups fresh porcini, sliced if large
- Salt and freshly ground black pepper
- 2 tablespoons chile oil
- 1 cup grated Italian Fontina
- 2 cups grated mozzarella
- 2 tablespoons chopped garlic, blanched
- 3 teaspoons chopped fresh thyme, plus
- 4 sprigs for garnish
- 2 tablespoons unsalted butter, melted
- 2 tablespoons finely grated Parmesan cheese
- Divide the pizza dough into 4 equal pieces.
- Preheat the oven with a pizza stone to 500 degrees F for 30 minutes.
- Place a large saute pan over high heat.
- Add the olive oil and when it is hot, saute the artichoke hearts and mushrooms.
- Season to taste with salt and pepper.
- Pour off any excess oil and let the vegetables cool.
- Roll or stretch the dough, 1/4 at a time, into 9-inch circles.
- Place the dough circles, one at a time, on a lightly floured wooden peel.
- Brush the circles to within 1-inch of the edge with chili oil.
- For each calzone, put 1/4 of both cheeses on half of the dough, still leaving the 1-inch border.
- Top with 1/4 of the artichokes and mushrooms, the garlic and the thyme.
- Assemble the remaining calzones in the same way.
- Moisten the edges of the circles with water.
- Fold the un-topped half of the dough, trapping as much air inside as possible, over the filling and press the edges together firmly to seal.
- With the backside of a fork, press the edges of the dough to crimp them.
- Slide the calzones onto the pizza stone and bake about 12 minutes, or until the crust is golden brown.
- Brush the calzones with melted butter and sprinkle them with Parmesan.