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Italian Calzone with Mushrooms & Ricotta | Crispy
(0)
35 min
Under an hour
Gurkerl Küche
Knusprig gebackene italienische Calzone, gefüllt mit saftig gebratenen Champignons, feinem Ricotta und schmelzendem Mozzarella. Ein herrlicher Pizza-Klassiker frisch aus dem Backrohr!
Preparation method
Preparation
Preheat the oven to 220 °C top/bottom heat and line a baking sheet with baking paper.
Clean the mushrooms and cut them into thin slices. Peel and finely chop the garlic. Wash the fresh thyme, shake dry, and pick the leaves.
Preparing the Filling
Heat 1 tbsp extra virgin olive oil in a pan. Sauté the mushrooms over medium heat for about 5 minutes until any released liquid has evaporated. Add the garlic and thyme, sauté briefly, and season with 1 pinch of fine salt and 1 pinch of ground black pepper. Remove from heat and allow to cool briefly.
Chef's tip
Make sure to sauté the mushrooms thoroughly before filling so that excess water evaporates and the calzone base stays wonderfully crispy.
If you love an extra crispy crust, you can sprinkle the calzone with a little grated Parmesan before baking in the oven.
15 min
Quick
