Shrimp Calzone with Caramalized Onions and Mushrooms

>> Friday, April 16, 2010

Recipe by Food Connection

1 pound store-bought pizza dough (I used Whole Foods Market's dough)
1 cup homemade pizza sauce (see recipe below) or store-bought pizza sauce
EVOO (extra virgin olive oil)
1 cup cooked shrimps, chopped
1 medium red onions, finely sliced (saute)
1 cup baby bella mushrooms (Crimini) (saute)
1 teaspoon Italian seasoning
sea salt and freshly cracked pepper to taste
1/4 cup goat cheese
1/4 cup light Mozzarella cheese
1 egg, lightly beaten for egg wash
1 tablespoon Parmigiano Reggiano for garnish 

Preheat the oven to 350.  Brush the pizza pan with EVOO.  Heat the 1 tablespoon of EVOO in a non-stick skillet over medium-high, saute the onions until they begin to caramelize.  Add the mushrooms and cook until softened, and then seasoning and sea salt and freshly cracked pepper to taste.  Remove from the stove and set aside.  For dough, let the dough rest for 20 minutes on floured surface at room temperature before rolling out to form a pizza and place on the pizza pan.  Spread the pizza sauce over half of the dough, within 1 inch of the edge.  Layer cooked shrimps, onions, mushrooms, goat cheese and Mozzarella cheese or any toppings you like.  Fold the other half of the pizza dough over the toppings and carefully fold and pinch edges of the dough to seal.  Use a knife to make a few slits on the top to allow steam to escape during baking and brush with egg wash.  Place in the oven and cook for 18-20 minutes or until crisp and golden brown. Remove from oven and allow rest for 2-3 minutes before slicing into wedges, sprinkle the calzone with grated Parmigiano Reggiano and serve with remaining pizza sauce.  Enjoy!

Homemade Pizza Sauce 
Adapted from Annie's Eats and Scraping the Skillet
The pizza sauce can be made 1-2 days in advance and stored in the refrigerator until ready to use.

1 (14.5 oz.) can of organic diced tomato no salt added, undrained
EVOO (extra virgin olive oil)
Italian seasoning 
sea salt to taste
1/2-1 teaspoon crushed red pepper (more or less depending on your taste)
2 garlic cloves, finely minced

Combine all ingredients in a medium saucepan over medium-high.  Bring to a boil, then reduce the heat to a simmer.  Allow to cook for at least 15 minutes.  Once finished cooking, remove from the heat.  If you prefer a smoother sauce, use a potato masher or immersion blender to break up the chunks of tomato. Alternatively, simply leave it as is if you prefer a chunkier sauce.  Store in an air-tight container in the refrigerator.


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