Caramelized Onion and Wild Mushroom Calzone with Vegan Cheese and Romesco Sauce
Ingredients
- 2 Cups Typo 00 flour
- 1 Cup Warm Water
- 1 TBSP Yeast
- 2 TBSP Sugar
- 1/2 tsp Salt
- 2 TBSP Olive Oil
- For Onions and Mushrooms:
- 4 Cups Thin Sliced Sweet Onions
- 3 Cups Sliced Assorted Wild Mushrooms
- 1/4 Cup Sherry
- 1 Tbsp Chopped Fresh Thyme
- 1 tsp Chopped Fresh Garlic
- 1 tsp Truffle Oil (optional)
- 2 Cups Vegan Pizza Cheese
- Olive oil for cooking
- Salt and Pepper to taste
- For sauce:
- 1/2 Cup Chopped Sweet Onion
- 1 Tbsp Chopped Fresh garlic
- 1 Cup Red Wine
- 1 Cup Roasted Red Pepper
- 1 Cup Ground Tomato
- 1/2 Cup Vegetable Stock
- 2 Tbsp Fresh Basil
- 1 tsp Chopped Oregano (fresh or dried)
- 2 Tbsp Chopped Almonds
- olive oil for cooking
- Salt and Pepper to taste
Instructions
- Make the Romesco Sauce: Saute the onion and garlic over medium high heat in a thin layer of olive oil until translucent. Add red wine and reduce by 1/2. Then add the remaining ingredients, except salt and pepper. Bring to a boil and taper back to a simmer. Cook down until it is about half the original volume. Add more stock or water if it is too thick. Add seasoning and Blend until semi smooth.
- While the sauce is Cooking, Cook the onions in olive oil. Start at high heat to get some color, then drop down to medium. Allow the onions to caramelize slowly, stirring as needed to prevent burning. When they have a golden brown color, add the garlic and mushrooms. Cook until soft. Then, add the sherry and increase the temperature. Burn off the alcohol, and cook off the extra liquid. You want it as dry as possible to prevent soggy dough. Season and add the thyme. Set aside to cool.
- While those 2 are cooking, make the dough. Or you can make all the ingredients ahead of time to assemble on the day of service. For the dough, Put the sugar, yeast, and water the bowl of a mixer. make sure the water is warm, not hot. Stir in the yeast and allow it to bloom about 10 minutes. Then, add the remaining ingredients and use a dough hook attachment to knead the dough. You may need to scrape the sides to aid the dough in forming. When it takes shape, remove the bowl from the mixer. Coat the dough with Olive oil and cover. Allow it to rest about 30 minutes.
- Preheat oven to 550
- While the dough is resting, fold vegan pizza cheese into the onion and mushroom mixture. Also, add a touch of truffle oil if you want to boost the flavor.
- Roll out the dough, preferably by hand into a long Wide rectangle. You could also do smaller pieces of dough for multiple smaller calzones. Place the filling down the middle of the dough and paint the edges with olive oil. Roll the calzone up like a cigar. Fold the ends over to keep the filling inside. Poke a couple small holes in the top, to allow steam to escape.
- Preheat a pizza stone or an inverted sheet pan in the oven. Sprinkle cornmeal on the pan or stone to prevent sticking. Place the calzone on the stone or pan and brush with olive oil, salt, and fresh cracked black pepper. Bake for 10 to 15 minutes, until perfectly browned,
- Remove the calzone to a cutting board. Allow it to cool for at least 5 minutes. Then cut it into manageable pieces. Serve with heated romesco sauce on the side.
Notes
You can do individual or a large calzone cut into pieces. Whichever you desire. They should take about the same amount of time.
Make sure you pull the dough thin enough that it will cook through, but thick enough to hold the fillings. When you fold over the ends, don't let them get too thick or they won't cook all the way through.
Also, make sure your filling is not too wet. The bottom of the calzone can sog out easily. This makes it difficult to handle and eat.
You can change out ingredients and use the same dough to make a variety of calzones. This version is vegan. But, you can use real cheese if you aren't as particular.
This dough can be used as a pizza as well. We wanted the Calzone shape for this menu, but feel free to experiment. Add meats, make it sweeter or more savory.