Mini mushroom, artichoke and olive calzones
- February 2014
- Serves 6
- Hands-on time 40 min, rising time 45-60 min, oven time 10-12 min.
These mini mushroom, artichoke and olive calzones make a hearty vegetarian treat. Serve as lunch, with a green salad, or pack up some for a picnic.
Love artichokes? We’ve got lots more ideas on how to use the vegetable in our artichoke recipe collection.
- Vegetarian recipes
- 18.9g (8.2g saturated)
- 60.7g (5.6g sugars)
- 450g plain flour, plus extra to dust
- 2 tsp sugar
- 7g fast-action dried yeast
- 1 tbsp salt
- 1½ tbsp extra-virgin olive oil, plus extra to grease
- 300ml tepid water
For the filling:
- 2 tbsp olive oil, plus extra to brush
- 300g mushrooms, sliced
- 3 garlic cloves, crushed
- 2 fresh rosemary sprigs, leaves picked and finely chopped
- 12 generous tbsp passata (about 300g)
- 300g mozzarella (see tip), chopped into small pieces
- 120g artichoke hearts from a jar, patted dry and chopped into small pieces
- 3 tbsp finely chopped pitted black olives
- Put the flour, sugar, yeast and salt in a large mixing bowl and make a well in the centre. Add the 1½ tbsp olive oil and the tepid water, then mix to form a rough dough. Tip the dough onto a lightly floured surface and knead for 10 minutes, adding a little more flour if needed. When the dough is smooth and elastic (the surface shouldn’t look bumpy), shape it into a rough ball and put it in a large oiled bowl. Cover with oiled cling film, then leave the dough to rise in a warm place for 45-60 minutes until doubled in size (or see tip).
- While the dough is rising, prepare the filling. Heat a frying pan until very hot, then add the 2 tbsp oil and the mushrooms with a generous amount of seasoning. Fry on the highest heat for 3-4 minutes until the mushrooms are dark golden and all the moisture has evaporated. Turn the heat down to medium, then add the garlic and rosemary and fry for another couple of minutes until fragrant. Tip the mushroom mixture onto a plate lined with kitchen roll, then put another piece of kitchen roll on top and press down gently to squeeze out any excess moisture. Set aside to cool completely.
- When the dough has doubled in size, remove from the bowl and knead on a lightly floured surface for another couple of minutes to knock out the air. Weigh the dough and divide it into 12 small balls (around 65g each), then cover with foil or a clean cloth. Heat the oven to 220°C/fan200°C/gas 7.
- On a lightly floured surface, roll and/or stretch each dough ball into thin circles, about 18cm diameter. Keep the remaining dough balls covered as you work, and make sure the work surface stays floury or the dough will stick. Don’t worry about getting perfectly round bases – the misshapen ones are just as beautiful! Spread each base with a generous tablespoon of passata, leaving a 1cm border, then arrange the toppings over half of each base, within the border. Wet the edges with a little water, then gently fold the topping-free half of each over to enclose the fillings. Squeeze the edges together to seal, pushing out any air bubbles, then gently fold them over on themselves to create a Cornish pasty-style edge. Brush each calzone lightly with the extra olive oil.
- Slide the calzones onto floured baking sheets (a couple of fish slices or spatulas work well here), then bake for 10-12 minutes until crisp and golden on the outside and piping hot in the middle. Wrap in napkins and serve straightaway – but be sure to warn your guests not to burn their mouths on the hot, cheesy filling!
Don’t waste your money on expensive buffalo mozzarella for this recipe – it’s too watery and its delicate flavour will be lost. The best choice here is cooking mozzarella, which is sold at supermarkets in firm blocks.
If you’re planning on eating the calzones in the evening, it makes sense to make the pizza dough earlier in the day and leave it to rise slowly in the fridge. Check on it from time to time – if it looks like it’s rising too much, poke it back down.
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