This was a really great dinner. It comes from the book “Express Lane Meals” by Rachael Ray. Meat-eaters will love this one. Matt and I are definitely not vegetarians by any stretch, but we do try to eat vegetarian once a week, to save on money and calories. The key word is try, we don’t always have something veggie every week. But we do alright! This was very flavorful and hearty, and will satisfy any pizza type craving you may have. Like I said, meat-eaters will devour this, so try it if you have trouble eating vegetables. I recommend going with only 3 portobellos, especially if the ones in your grocery store are big that day. I also recommend going with Muir Glen brand of pizza sauce, it’s the best store-bought pizza sauce I’ve ever tasted, by a long shot! Enjoy, everyone!
1 lb. pizza dough
A little flour for dusting the board
4 tbs EVOO, plus some for drizzling
3-4 portobello mushroom caps, sliced or chopped, whichever is your preference
3 garlic cloves, chopped
2 tbs chopped fresh rosemary (but if you realize at the last minute that you don’t have any, just sub in 2 tsp dried and it will work just fine)
1 (10 ounce) box of frozen chopped spinach, thawed
1 (15 ounce) cannellini beans, drained
2 cups shredded fresh mozzarella cheese (sub in provolone if your store doesn’t carry fresh mozzarella)
1 (15 ounce) can pizza sauce
1/4 cup kalamata olives, or other black olives, pitted and finely chopped
Preheat a large nonstick skillet over medium-high heat. Preheat oven to 400 F. Flour your cutting board, then cut the dough into 4 equal portions. Dust hands or a rolling pin with flour, and roll into 8-10 inch rounds. Set aside.
Add 2 tbs EVOO to the skillet, then add the mushrooms and 2/3 of chopped garlic. Cook until mushrooms are dark and tender, about 10 minutes, then season with rosemary, salt and pepper.
While the mushrooms cook, take the thawed spinach and wring it out to get rid of the excess water. You can do this in paper towels (although they will tear), or in a clean kitchen towel, or my favorite way which is putting the spinach in a large sieve and using a large spoon to press the water out. Be thorough, but not too hyper about this. Add the spinach to a bowl with the remaining garlic and the beans. Season with salt, pepper and a drizzle of EVOO, then mash with a potato masher.
Spread the spinach mixture on half of each dough round. Top with some mushrooms and about 1/2 cup of cheese. Fold the dough over and seal the calzone. Press the edges with the tines of a fork to seal it completely. Transfer to a baking sheet (I sprayed mine with cooking spray). Lightly brush each calzone with the remaining EVOO on top. Bake for about 15 minutes, until golden all over.
While the calzones bake, heat the pizza sauce in a small pot. Stir in the chopped olives and remove from heat. Serve up the calzones with a small ramekin of sauce for dipping. Enjoy, they are so good!!