Step 1

Preheat the oven and a pizza stone* at 550°F (or as high as your oven can go)

Step 2

Cut the dough into eight portions

Step 3

On a floured surface, roll out each portion of dough into an oval or rectangle 3-4 inches by 5-6 inches, and transfer to a semolina-dusted pizza peel

Step 4

In a medium skillet, heat 1 tablespoon of the EVOO (1 turn of the pan) over medium-high heat

Step 5

Add the sausage, breaking it up into crumbles as it browns

Step 6

Remove from skillet and set aside

Step 7

Add the remaining 1 tablespoon EVOO to the pan

Step 8

Add the mushrooms and cook to brown

Step 9

Add the garlic, thyme, salt and pepper, and stir for a minute more

Step 10

Spread the ricotta over about half the surface of each dough pieces, leaving a small border around the edges

Step 11

Scatter the Pecorino on top then dot with the mozzarella

Step 12

Arrange the mushrooms and crumbled sausage over the cheese

Step 13

Brush the edges of the dough with a little water, fold the calzone in half, and press to seal the edges

Step 14

Prick the top of the calzone 2 or 3 times with the tines of a fork, then brush the calzone with EVOO

Step 15

Slide calzones onto pizza stone and cook until golden, 5-6 minutes

Step 16

* If you don’t have a pizza stone, preheat oven to 350°F and line a baking sheet with parchment

Step 17

Bake for 5-6 minutes on prepared baking sheet, then switch on the broiler for 1 to 2 minutes to char edges

Step 18

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