Wild garlic, mozzarella, potato and wild mushroom calzone
This calzone is like a greatest hits of spring ingredients wrapped up with melty cheese in crisp, golden dough.
Ingredients
For the dough
- 300ml/10fl oz warm water
- 1 tsp caster sugar
- 7g dried yeast
- 500g/1lb 2oz strong white bread flour, plus extra for dusting
- 1 tsp salt
- 2 tbsp olive oil, plus extra for greasing
For the filling
- 2 tbsp olive oil
- 10g/½oz wild garlic, finely sliced
- 150g/5½oz grated mozzarella
- 100g/3½oz mascarpone
- 4 Jersey Royal new potatoes, thinly sliced
- 50g/1¾oz wild mushrooms (such as St George’s)
- 10g/½oz chives, chopped
- 50g/1¾oz Parmesan, grated, plus extra to serve
Method
To make the dough, mix the warm water with the sugar and yeast. Leave for 5–10 minutes until it looks foamy.
Mix the flour and salt in another bowl. Add the yeast mixture and olive oil. Mix until it comes together into a dough.
Turn the dough out onto a floured surface and knead for about 10 minutes until smooth and elastic.
Place the dough into an oiled bowl, cover, and leave in a warm place for 1–2 hours until doubled in size.
Knock back the dough and divide into 4 balls (depending on pizza size). Roll or stretch into bases.
To make the filling, preheat a pizza stone or large baking tray in the oven at 230C/210C Fan/Gas 8.
Heat a frying pan until hot and add the oil, once hot add the mushrooms and cook for 2 minutes, or until golden brown, add the shredded garlic leaves and cook for a further minute and then remove from the heat.
Spread some of the mascarpone over one half of a base and scatter some of the remaining ingredients, finishing with the grated Parmesan, over the top.
Fold the dough over and crimp to seal. Repeat with the remaining dough and ingredients.
Place onto a baking tray or pizza stone and bake for 10 minutes or until the dough is golden. Serve with more grated Parmesan.
