This homemade ham and mushroom calzone pizza is hard to resist. With that oozy molten cheese filling it's sure to satisfy any pizza cravings you might have!
I've been trying to get calzones right for a few weeks now. The first time I tried there was too much filling and too much liquid in it. I struggled to pinch the dough together as it was so stretched over the packed filling. I managed it, but then it split in the oven and because the filling was too moist, I had liquid running all over the baking tray and a cooked but slightly soggy bottom.
Those first calzones tasted good, but they weren't something I felt I could share.
Ingredients for these ham and mushroom calzones
To make these calzones you'll need:
- Red onion - I love the colour of red onions but brown onions are fine too.
- Courgette - I like to add some extra veg to my calzones and courgette is delicious with these Italian flavours.
- Garlic - All pizzas taste good with garlic. I love it in Italian food.
- Basil - I often just use dried basil in this recipe but fresh basil works brilliantly too.
- Black pepper - This adds some extra flavour.
- Pizza dough - You can find the dough recipe I use in my spicy margherita pizza recipe.
- Tomato puree
- Ham - cut into slices
How to Stop a Calzone Leaking in the Oven
The main thing to do is try to make sure the filling is fairly dry and don't over fill the calzone. Don't make the mistake of adding tomatoes like I did at first. Unfortunately they just add too much liquid.
Instead, to get that tomato flavour I spread a thin layer of tomato puree over the dough. After all, it is a pizza.
I also cook and then drain the filling in a sieve while cooling to remove any excess liquid.
Then, to create an extra barrier between the dough and the filling, I lay the ham slices on the dough and put the rest of the filling on top of the ham.
You don't have to use all the filling
I'm saying this again as it really is important. You don't want it to burst open in the oven. You need plenty of room around the edge of the filling to pinch the sides of the calzone together.
If you have some filling left over then just serve it on the side.
Can you adapt this Ham and Mushroom Calzone Recipe?
If you want to change the filling a bit then go ahead. Just be sure to make sure that the filling is not too wet and that the calzone is not over filled!
For example, you could switch out the courgette and add a different vegetable such as red pepper or aubergine. You could add a little sweetcorn too.
Instead of using ham you could use peperoni or chorizo slices.
Can you adapt the quantities?
Yes, this recipe just serves one but you could easily increase the quantities and serve more, as I did previously in the attempts which didn't quite work. My lovely husband was getting bored of eating sub-standard calzone and so I made this successful one when he was out!
More Recipes you might like
You might also love these spinach and feta parcels which are a little similar to calzones! Or how about one of these recipes:
Ham and Mushroom Calzone
- ¼ red onion sliced
- 3 mushrooms sliced
- ¼ courgette cut into batons
- 1 garlic clove
- ¼ tsp dried basil
- Pinch black pepper
- 200 g pizza dough
- 1 tbsp tomato puree
- 2 ham slices
- 75 g Mozzarella diced
- Put a little oil in a pan and fry the onions, mushrooms and courgette. Sprinkle over the basil and black pepper and add the crushed garlic. Don't cook for long, just so everything softens but doesn't break down.
- Put the contents of the pan in a sieve to cool and to drain away the excess liquid that the vegetables have released.
- Heat the oven to 220°C. Roll out the pizza dough and spread with the tomato puree. Put the ham on one side. Then put the contents of the pan on top of the ham. Lay the slices of mozzarella on the top. Don't overfill. Any extra vegetables can just be eaten on the side.
- Fold the other half of the pizza over and pinch the edges together. Prick with a knife a couple of times so the steam can escape when it's cooking.
- Bake in the oven for 12-15 minutes. Serve with salad.