Chef Nicola's Calzones



For four servings

  • 6 ounce pizza dough balls
  • Flour for dusting
  • 1lb medium mushrooms
  • 4 sliced garlic cloves 
  • Sea salt
  • Ground Black Pepper
  • Grated parmigiano cheese
  • Ricotta cheese
  • 11 ounces tomato



  1. Preheat the oven to 450 to 500 degrees F, then tear the punched-down dough into 4 pieces and roll each out on a floured surface. You want to get them roughly circular, about the thickness of a silver dollar, and 8 inches across.
  2. Divide the mushroom and tomato mixture evenly between the 4 pizza bases and spread it out nicely. Top with pieces of mozzarella and season with salt and pepper.
  3. To make your calzone, carefully lift the far edge of the Pizza Dough and pull it over the top toward you (fold it in half). Poke a hole in middle and crimp the edges so none of the filling can spill out. Place the calzone side by side on a floured wooden pizza peel and place in pizza stone oven.
  4. Cook for 10 to 15 minutes on the bottom of the preheated oven until the dough is puffed up and golden on top and the filling is hot.

Ferraro Items

  • ‍9001791 - Raw Dough Balls 6oz
  • 1530030 - Ferraro Flour 50lb
  • 0000040 - Fresh Garlic Whole Clove 
  • 0000012 - Medium Mushrooms 
  • 2000286 - Sea Salt
  • 2000035 - Ground Black Pepper 
  • 0800096 - Grated Parmigiano Marino
  • 0900037 - Country Brand Ricotta Cheese
  • 1100019 - Vitale Italian Tomatoes

Bon Appétit!