First of all in a pan I want a little extra virgin olive oil and I've got some lovely
mushrooms, put that on the heat.
Over here I've got some chanterelle, I've got some shitake, field mushrooms, some of
those Chinese style, Japanese style onoki mushrooms.
I'm just going to break the mushrooms into the pan.
I've got that cooking with the oil on, I just want to very quickly just at the end here
finally slice some garlic, get it straight in there.
Right, about now I want to add a little bit of butter.
it's had a couple of minutes in the pan.
I've got some nice variegated thyme here.
So I'm just going to pick that off, then I absolutely want a pinch of salt and pepper.
I've got some spinach, I'm just going to rip that in and you'd be amazed at how quickly
that will cook and disappear and look in 40 seconds it's cooked down like that, the mushrooms
are just about cooked there's no moisture in the pan.
And all I want to do is just get a spoon of my pizza sauce and just put two over there
like that and mix it through and then I'm just going to put that straight onto the middle
of the calzone like that.
Lovely!
And then what I need mozzarella here and here and then all I'm going to do before it runs
anywhere is pull the side over like that, press it down, you pull it with that thumb
pull it over with one, pull it over with that one and then you know you get a nice, you
basically seal the join and also it look s bit pretty.
Then when you get to the end you give it a good old press down like that and that is
your delicate little calzone.
Over here I've got a big piece of granite I've got from the stone masons and I think
this is one of he biggest cheats and bonuses to sort of making your pizzas realistic.
I'm just going to put my calzone straight onto here back into the oven.
Look at that!
Beautiful.
And the thing I love about this little mumma and he is beautiful in his own little way.
Is he's very portable and you can give them a little drizzle around these bits here, delish.
There's your calzone.