Maximus Wood-Fired Calzone

Calzone

Typical of the Puglia region in Italy, the calzone is somewhere between a pizza and a turnover. This delicious recipe, baked in a Maximus wood-fired oven, will delight your guests any time of year.

THE RECIPE IN VIDEO

INGREDIENTS

280g of pizza dough
130g mozzarella chips
130g of tomato puree
2 slices of cooked ham, cut into strips
1 large button mushroom, sliced
A few capers
1 egg
A few fresh basil leaves

People	Preparation time	Cooking
2 people	30 minutes	7 minutes

PREPARATION

Start by turning on your oven.
Roll out the dough. To begin, gently press with your fingertips to start forming a circle.
Using the flat of both hands, gently press in circular motions to give your dough an oval shape.
Assemble your calzone upside down compared to a classic pizza. Chef's tip: make sure your ingredients aren't too waterlogged. Drain your tomato well and be sure to use shredded mozzarella rather than fresh mozzarella.
Spread the mozzarella over half of your dough, leaving about 2 cm all around the edge. Keep some aside to put on top of your turnover.
Add the ham and mushrooms.
Roughly chop some basil leaves on top.
Crack the egg and separate the white from the yolk. Place the yolk in the middle of your filling.
Finish by spreading the tomato delicately.
Close the slipper.
Crimp all around the calzone by folding the edge over and pressing lightly with your fingertips.
Place your calzone on a baking sheet and on a rack suitable for a wood-fired oven.
Spread a little tomato, then distribute the rest of the mozzarella.
Once your oven reaches 380°C (500°F), you can put your calzone in. Be careful not to place it too close to the flames to prevent it from burning. Rotate it regularly for even cooking.
When the calzone slides off the baking paper on its own, place it directly onto the baking sheet so that the bottom can cook properly.
After about 6 to 7 minutes of cooking, when it is nicely browned underneath and the top is gratinéed, you can take the calzone out of the oven.
Finish by adding the remaining basil leaves and the capers.
All that's left to do is enjoy it with family or friends. You can serve your calzone with a salad topped with Parmesan shavings and a few toasted hazelnut pieces. Have another idea? Feel free to get creative.