Calzones aux champignons crémeux
avec salade de tomates
Gâtez-vous avec ces calzones croustillants, crémeux et fromagés qui débordent des saveurs umami des champignons. En accompagnement : une jolie salade caprese… parce que vous méritez le meilleur!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Pâte à pizza
(Contient Blé)
200 g
Mélange de champignons
113 g
Oignon jaune
3 pièce(s)
Gousses d'ail
4 cs
Vin blanc de cuisine
(Contient Sulfites)
¾ tasse(s)
Mozzarella, râpée
(Contient Lait)
240 g
Tomato
7 g
Basilic
2 cs
Glaçage balsamique
(Contient Sulfites)
100 g
Bocconcinis
(Contient Lait)
1 cs
Farine tout usage
(Contient Blé)
Pas inclus dans votre livraison
1 cs
Beurre non salé*
(Contient Lait)
2 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
¼ tasse(s)
Lait*
(Contient Lait)
Informations nutritionnelles
Ustensiles
Instructions
Before starting, remove pizza dough from the fridge and rest in a warm spot for 20 min. Preheat the oven to 475˚F. Wash and dry all produce. Set 1 tsp flour aside (dbl for 4 ppl), then sprinkle both sides of dough with flour. With floured hands, divide dough into 2 equal pieces (4 pieces for 4 ppl) on a well-floured surface. Stretch each piece of dough into a 5x8-inch round or oval shape. Set aside to rest on a parchment-lined baking sheet (NOTE: Use 2 baking sheets for 4 ppl). While dough rests, peel, then cut onion into 1/4-inch pieces. Roughly chop mushrooms. Peel, then mince or grate garlic.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms, onions and garlic. Season with salt and pepper. Cook, stirring often, until mushrooms soften, 4-5 min. Add cooking wine and half the balsamic glaze to the pan. Cook, stirring often, until liquid is absorbed, 2-3 min.
Add 1 tbsp butter (dbl for 4 ppl) to the pan and stir to melt. Sprinkle 1 tsp flour (dbl for 4 ppl) over mushrooms. Cook, stirring often, until mushrooms are coated, 1-2 min. Add 1/4 cup milk (dbl for 4 ppl). Season with salt and pepper, to taste, then stir to combine. Bring to a boil. Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens, 2-3 min. Remove the pan from heat.
With floured hands, stretch dough again into large oval shapes. (NOTE: The dough should now hold its shape.) Spread mushroom filling across bottom half of each piece of dough. Sprinkle mozzarella over top. Fold top of dough over filling, then crimp edges to seal. Brush 1 tsp oil over each calzone. Using a knife, make one small slit on the top of each calzone. Bake in the middle of the oven until golden-brown, 12-15 min. (NOTE: For 4 ppl, bake in the middle and top of the oven, rotating sheets halfway through.)
While calzones bake, cut tomatoes into 1/4-inch pieces. Rip or tear basil and bocconcini into bite-sized pieces. Add tomatoes, basil, bocconcini, remaining balsamic glaze and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then toss to combine.
Allow calzones to cool slightly before serving, 3-4 min. Divide calzones and salad between plates.