Wild Mushroom Calzone

Name: Wild Mushroom Calzone
Cuisine: American
Ingredients: 12 ounces wild mushrooms or other mushrooms, sliced thickly; 12 ounces wild mushrooms or other mushrooms, sliced thickly; Extra-virgin olive oil; Kosher salt or coarse sea salt; Kosher salt or coarse sea salt; 1 cup ricotta; 1 cup grated mozzarella cheese, at room temperature; ¼ cup freshly grated Parmesan cheese, at room temperature; 2 small red-ripe tomatoes, chopped; 1 garlic clove, minced; 1 to 2 tablespoons minced fresh parsley or basil; 1 to 2 tablespoons minced fresh parsley or basil; ½ teaspoon dried oregano; Pinch of crushed red chile flakes, or more to taste; Just About Perfect Pizza Crusts

Preparation info

Makes
2
large Calzones

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Wild mushrooms taste better, but even tame little old button mushrooms will work in this calzone, which is simply a pizza with the crust folded over. Add some sautéed leeks or onions, or chopped marinated artichoke hearts, if you like.

Ingredients

12 ounces wild mushrooms or other mushrooms, sliced thickly
Extra-virgin olive oil
Kosher salt or coarse sea salt

Americas
United States
Pizza
Vegetarian

Method

Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Rub the mushrooms with enough oil to coat their surfaces, and salt them lightly. Arrange the mushrooms on a small grill rack or a piece of heavy-duty foil.
Transfer them to the smoker and cook until they ooze liquid and are soft, 15 to 20 minutes. Keep the mushrooms warm, o