Chef Tom fires up the Clementi Wood-Fired Oven and bakes an amazing Wood-Fired Calzone, featuring scratch-made dough, mouth watering filling, cheese for days and a red sauce for dipping!
1 batch pizza dough (recipe here)
- 1 lb Italian Sausage
- 12 oz baby spinach
- 1 1/2 cup whole milk ricotta
- 2 tbsp fresh parsley, minced
1 tbsp Cattleman’s Grill Tuscan Steak Seasoning
- 6 slices provolone cheese
- 1 cup low moisture mozzarella, grated
2 tbsp Saica Sicilian Extra Virgin Olive Oil
1 (28 oz) can Ciao Italian Tomatoes
- 2 cloves garlic, minced
1/4 tsp Jacobsen Salt Co. Black Garlic Salt
For the tomato sauce:
- Divide the dough into three equal sized dough balls. Rest in the refrigerator for 30 minutes.
- Build a fire in the Clementi Pulcinella Wood Fired Oven. Move the fire off to the left side of the deck. Add hickory wood to the fire to maintain a 450ºF temperature on the thermometer on the right side of the oven.
- To make the tomato sauce, combine all ingredients in a Lodge 10” Cast Iron Skillet. Cook over low heat until reduced to desired consistency, about 20 minutes.
- Brown the sausage in a Lodge 10” Cast Iron Skillet, over medium-high heat. Cook until browned and seared on the surface and the internal temperature surpasses 165ºF. Remove the sausage from the skillet, but leave behind the fat.
- Place the baby spinach in the skillet with the sausage fat. Cook until wilted. Remove from the skillet.
- Combine the ricotta, parsley and Cattleman’s Grill Tuscan Steak Seasoning in a bowl. Mix well.
- Using a rolling pin, roll the dough out into a 12” wide circle.
- Place 1/2 cup of the ricotta mixture on one half of the dough. Leave a 1” border around the edge of the dough.
- Top the ricotta with 1/3 of the cooked sausage and 1/3 of the cooked spinach. Then add two slices of provolone and 1/3 cup mozzarella.
- Wet the border of the dough with a little water. Fold the naked half of the dough over the fillings. Press the dough together at the edge. Crimp and fold the dough over itself to enclose the fillings. Cut a few vents in the top of the calzone.
- Repeat the process with the remaining ingredients to produce 3 calzones.
- Using a floured pizza peel, transfer the calzones to the right side of the wood fired oven (opposite the fire). Close the door on the oven and let cook until browned on the fire side, about 4 minutes. Spin the calzone 180º and continue cooking until the dough is fulled browned and cooked through, about 8 minutes total (these times are estimates and can vary depending on the grill/oven your are cooking in and the size and temperature of the fire/oven).
- Serve the Wood Fired Calzone with the tomato sauce on the side, for dipping.
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- Serving Size
- 18.71 oz
- per serving
- 8 grams
- 25 grams
- 32 grams
- 663 milligrams