CuiZen Pizza Oven PIZ-1812 - Manual (Page 8)

8
VEAL & PORTOBELLO CALZONE
• 4 oz lean ground veal
• 1 tsp olive oil
• 1 tbsp red onion, chopped
• 2 cloves garlic, minced
• 1 medium Portobello mushroom, sliced
• ½ small fennel, sliced
• ½ small red pepper, sliced
• 3 tbsp tomato sauce
• 1 tbsp fresh basil, chopped
• ½ lb pizza dough
• ½ cup shredded mozzarella cheese
• 1 tbsp all purpose flour
• 1½ tsp corn meal
• Salt & Pepper to taste
Preheat Pizza Oven for 10 minutes at 375ºF. Heat olive oil in a skillet over medium heat. Add
onion and garlic and cook for 2 minutes.
Add ground veal, breaking up with spoon. Cook until no longer pink. Add Portobello
mushroom, fennel, red pepper, basil and cook for 5 minutes, until liquid has evaporated.
Add salt & pepper. Drain off any extra fat.
Add tomato sauce and cook for 2 minutes. On floured surface, roll out dough into two 8
inch circles. Divide filling over half of each circle.
Fill each dough with half of mozzarella cheese. Fold dough over, pinch to seal. Carefully
sprinkle corn meal on Pizza Stone.
Place Calzone in Pizza Oven for 15-20 minutes, until golden colour.