This Christmas be cheesy and bake your dinner.
- 1 tablespoon olive oil plus additional for brushing
- 500g mushrooms
- 3/4 teaspoon fennel seeds
- 2 garlic cloves, pressed
- 1/2 teaspoon dried oregano
- 4 cups (packed) baby spinach
- Flour (for sprinkling)
- ½ kg fresh pizza dough
- 5 tablespoons grated or powdered Parmesan cheese, divided
- 1 1/2 cups grated mozzarella cheese, divided
- 1/4 cup ricotta cheese
- 1/4 teaspoon dried crushed red or black pepper
- 1 tsp active dry yeast
- 2 tablespoons sugar
- 1/4 cup olive oil, plus more for bowl and brushing
- 2 teaspoons coarse salt
- 4 cups all-purpose flour (spooned and leveled), plus more for work surface
Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.
Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using.
Preheat oven to 200 C. Heat 1 tablespoon oil in a pan over medium-high heat. Add mushrooms and fennel seeds; sauté until mushrooms are brown, stirring often, about 5 minutes. Add garlic and oregano; stir 1 minute. Add spinach; stir just until wilted, about 1 minute. Transfer to medium bowl. Season with salt and pepper.
Line a baking sheet with butter paper. Sprinkle paper with flour. Roll out dough on lined baking sheet to 15 x 10-inch rectangle. Sprinkle parmesan crosswise over half of crust, leaving 1-inch plain border. Top with mozzarella, then mushroom mixture, distributing evenly.
Spoon dollops of ricotta cheese over; sprinkle with crushed red pepper. Fold plain half of dough up over filling. Crimp edges tightly to seal. Brush with oil.
Bake calzone until puffed and brown, about 18 minutes. Brush with oil and serve.