Inspired by all the luscious mushrooms available right now, this calzone is OH WOW so good! Bright and fresh pesto, 3 different kinds of meaty mushrooms and so much cheese all wrapped up in the best crispy pizza crust. You will not regret giving this one a try.
2 1/4t yeast (one package)
1 1/4c ( ± 2T) warm water
1T + 1t olive oil
2T olive oil
1lb mushrooms, chopped (any kind, I did a mix of crimini, beech and oyster)
1 shallot, sliced
2 garlic cloves, sliced
1/4c pesto – buy some or make your own here
3c italian style cheese, shredded (I used fresh mozz, fontina, provolone and parmesan)
Dough: Stir together everything but the water and oil. Then add water and oil and knead until smooth. Oil a bowl and let the dough rise until double in size ( about an hour). Divide dough into 2 for large and 4 for smaller and let sit for 10 minutes before forming into pizzas. Alternatively, divide dough and freeze, take out and let rest to room temp before forming.
Preheat oven with baking stone (if using) to 475°F. Saute mushrooms and shallot in olive oil with a little salt and pepper, cook for 3-4 minutes on medium stirring occasionally. Add thyme and garlic, cook until fragrant then remove from heat and let cool to room temp.
Stretch dough into a large circle. Spread pesto all over leaving a 1/2-1″ boarder. On half of the circle, sprinkle half the cheese then dump on the mushrooms. Top with the rest of the cheese, then fold the other half of the crust over and pinch the edges together and kind of twist them over. Cut a couple of slits through the top crust and bake for 12-15 minutes.