Calzone italienne cuite au four à bois Maximus avec garniture fromage

September 9

Maximus Wood-Fired Calzone

Discover our Maximus wood-fired oven calzone recipe: crispy dough filled with mozzarella, ham, mushrooms, and fresh basil. A delicious Italian turnover to share with family or friends.

Difficulty

Preparation 30 minutes

Cooking 6 to 7 minutes

Servings 2

Ingredients

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

Instructions

Light your wood-fired oven and bring it up to 380°C.
Stretch the dough by pressing with your fingertips, then with the flat of both hands in circular movements to obtain an oval shape.
Spread the mozzarella over half of the dough, leaving 2 cm at the edge (keep a little for the top). Add the ham and mushrooms. Tip: drain the tomato well and use diced mozzarella rather than fresh.
Roughly chop the basil and scatter it over. Crack the egg, separate the white from the yolk and place the yolk in the middle of the filling.
Gently spread the tomato purée, then fold over to close the turnover. Crimp all the way around by folding the edge over and pressing with your fingertips.
Place the calzone on a sheet of baking paper on a rack. Spread a little tomato on top and scatter over the rest of the mozzarella.
Bake at 380°C. Do not place the calzone too close to the flames. Turn it regularly for even cooking.
When the calzone slides off the baking paper by itself, place it directly on the oven floor to cook the base.
After 6 to 7 minutes, when it is nicely golden underneath and gratinated on top, take it out of the oven. Finish with the remaining basil leaves and the capers.

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Maximus Wood-Fired Calzone