Title: Dandelion Greens and Shiitake Calzones
Categories: Vegetable Pastry Mushroom
Yield: 4 Servings

3	tb	Extra virgin olive oil
		Extra virgin olive oil --
		For brushing
1/4	lb	Shiitake mushrooms
		Stems discarded, caps
		Sliced
3/8		Inch thick
2	lg	Garlic cloves -- thinly
		Sliced
1	lb	Young dandelion greens -- *
		See note
2	tb	Water
		Salt -- to taste
		Fresh ground black pepper --
		To taste
1	lb	Pizza dough -- divided in
		Half
1/2	lb	Fontina cheese
2	tb	Parmesan cheese -- freshly
		Grated

* Note: Use the dandelion stems for recipe: Pasta with Dandelion Stems

Set a 16-by-14-inch pizza stone or baking tiles on the bottom shelf of the oven and preheat to 500¡F for at least 30 minutes. Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the shiitakes and cook over moderately high heat, stirring occa

In the same skillet, heat 1 tablespoon of oil. Add the dandelion greens and 1 tablespoon of the water and cook, stirring until wilted, about 4 minutes. Return the mushrooms and garlic to the skillet, add the remaining 1 tablespoon of water and cook until On a lightly floured surface, roll or stretch the dough to form two 10-inch rounds. Assemble 1 calzone at a time: transfer 1 dough round to a well-floured rimless baking sheet. Sprinkle one-quarter of the Fontina on half of the dough, leaving a 1-inch bor

Jiggle the baking sheets to release the calzones and slide them onto the pizza stone. Bake for about 11 minutes, or until the calzones are crisp and the filling is bubbling through the holes. Transfer to a rack. Cut them in half and serve hot.

Make ahead: The dandelion mixture can be cooked up to 1 day ahead and refrigerated.

Recipe By : Ron West

From: Ron West Date: Tue, 10 Feb 1998 18:24:39 ~0600

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