The following is an extract my book
National Trust Simply Baking (see Books). It’s gorgeous eaten outside on an autumn day, but equally good served as a warming winter supper.
Throughout the summer months, meadow mushrooms were
traditionally fried or pickled by British cooks. Today, they are also eaten in a wide range of
baked didshes, from pies and vol-au-vents to tarts, turnovers and pizzas. Calzone is, quite simple, a pizza
turnover. Don’t make the filling too wet
or the pizza dough will turn soggy.
Field mushrooms can be gathered from early summer until autumn. They love warm, damp weather and rich
pasture land. However, if gathering them
yourself, use a good guidebook, as there are some poisonous lookalikes such as
the Yellow Stainer (
½ quantity pizza dough (see sundries in index)
200g/70z buffalo mozzarella
3 tablespoons extra virgin olive oil, plus extra to serve
1 clove garlic, finely chopped
1 teaspoon dried chilli flakes (optional)
225g/8oz field mushrooms, trimmed, peeled and cut into 1cm/ ½
salt and freshly ground black pepper
½ tablespoon lemon thyme leaves
3 tablespoons finely grated Parmesan
1 Place a heavy baking sheet in the centre of
your cold oven. Preheat the oven to fan
230ºC/gas 9. Drain the mozzarella and
pat dry. Cut into 1cm/ ½ in cubes and
place in a colander. Gently press to release some of the excess moisture.
2 Set a non-stick frying pan over a medium-high
heat. Add the olive oil, then the garlic
and chilli, if using. As soon as it
begins to sizzle, add the diced mushrooms.
Season and stir-fry briskly for 3 minutes or until they have released
most of their liquid. Mix in the lemon
thyme and tip into a bowl. Once cool,
mix in the finely grated Parmesan.
3 Roll out your pizza dough as described in
sundries in the index into two discs about 20cm/8 in in diameter. Spread the mushrooms over half of each disc
of dough, taking care not to cover the raised edge. Scatter the mozzarella cubes over the
mushrooms. Fold the uncovered half of
the dough over the filling. Pinch the
edges firmly together so that no juices can escape. Bake on the hot baking sheet for 10 minutes
or until the calzone have puffed up and turned crisp and golden. Brush with a little olive oil before