Calzone Quattro Stagioni Four Season Calzone
|Pizza sauce||250 Milliliter|
|Sliced sauteed mushrooms||80 Gram|
|Julienned ham||150 Gram|
|Marinated artichoke hearts||340 Milliliter, drained (Or Julienne Cut)|
|Sliced black olives||125 Milliliter|
|Ricotta cheese||250 Milliliter|
|Grated mozzarella||250 Milliliter|
|Grated provolone||80 Milliliter|
|Egg||1 , beaten|
Roll the dough into four rounds.
Place two of the rounds into two 8" (20 cm) pizza pans.
Preheat the oven to 450°F (230°C).
Sauce each panned round.
Cover the sauce with the mushrooms, ham, artichokes, and olives.
Blend the cheese's together and place on pizzas.
Place remaining rounds over the pizzas and crimp the edges to seal tightly.
Brush with egg.
Poke with a fork to allow steam to escape.
Bake for 15-20 minutes or until golden brown.