Name: Sausage, Peperoncini & Mozzarella Calzone
Yield: Makes 1 large calzone; serves 2
Ingredients: 1 large egg, beaten with 1 teaspoon water, for egg wash; 2 tablespoons grated Parmesan cheese; Semolina flour, for dusting; Kosher salt and freshly ground pepper; 4–6 fresh basil leaves, torn into large pieces; One 9-oz (250-g) ball NY Style Pizza Dough; ⅓–½ cup (80–120 ml) All-Purpose Pizza Sauce; 1 cup (115 g) shredded low-moisture mozzarella cheese; ¼ cup (40 g) pickled peperoncini, or to taste, drained and sliced; ½ lb (225 g) sweet Italian sausage, casings removed

Preparation info

Makes 1 large calzone; serves
2

Difficulty
Easy

Appears in

Williams Sonoma Pizza

By Williams Sonoma

Published 2024

About

Making a large calzone is slightly easier—and faster—than creating individual calzones, but if you like, divide the dough into 4 smaller ones. Don’t leave out the pepperoncini, as they give the calzone a spicy, vinegary kick that nicely balances the richness of the sausage.

Ingredients

½ lb (225 g) sweet Italian sausage, casings removed
Semolina flour, for dusting
One

Method

Position an oven rack in the middle of the oven and place a pizza stone on the rack. Preheat the oven to 550°F/290°C (or as high as it will go). Once the oven has reached 550°F/290°C, let the stone continue to heat for 15–30 minutes longer, without opening the door.

In a frying

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