1 loaf Il Fornaio Pizza Dough, thawed
1 TBS olive oil
1 Italian sausage
1/4 red onion
1/2 bell pepper
4 oz sliced mushroom
6-7 oz ricotta (half of a 15 oz container)
4-5 oz provolone or mozzarella, grated, separated
3 TBS parmigiano reggiano or Tony's Italian Cheese Blend
1 jar Tony’s Bolognese Sauce (or Tony’s Marinara or Vodka Sauce)
egg wash – optional
Special equipment: a pizza stone cooks pizza and calzones with a nice brown crust, and a pizza peel is the easiest way to get pizza and calzone in and out of the oven. If not available, cookie sheets can be used.
Place a pizza stone or heavy sheet pan in the oven and preheat to 450 degrees.
Brown first side of sausage in a 10-inch skillet with 1 TBS oil. Turn over, cover, reduce heat and continue to cook until just done – about 10 minutes. Remove from heat, cool and slice.
In the same pan, sauté onion to soften slightly, about 3 minutes, add peppers and mushrooms and continue to cook until about half done – about 5 minutes longer. Remove from heat and cool.
Blend ricotta with half of the grated provolone and parmesan cheese.
Flatten dough to 12-14 inches. Spread one half with the ricotta cheese blend, then 1/2 cup Bolognese, sautéed vegetables, sausage slices and finally the grated cheese - keeping fillings at least one inch from the edge.
Fold dough over to form a half circle. Using your fingertips, press the overlapped dough together well with your fingertips. Starting on one end, press the dough together with your fingertips and press with the back edge of a knife to make solid closing indentions (or just close up the edges the best you can). Before sealing the final 1-inch, press any remaining air out and seal closed. Cut a couple slashes in the top to vent. Brush with egg wash if a glossy brown finish is desired.
Transfer carefully with a floured pizza peel (or creatively with 1-2 large spatulas or a cookie sheet) and bake on a PREHEATED pizza stone or heavy pan - cooking until nicely browned and bubbling hot - about 20 minutes. Meanwhile, heat remaining sauce.
Remove and rest 5 minutes on a rack, transfer to a board, cut, plate and smother with heated sauce. Serves 4 - Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com