Calzone Pizza

If you prefer a smoother sauce, briefly purée with a hand blender.

The dough is easier to stretch if it has come to room temperature first.

Leave the edge slightly thicker so the calzone can be sealed more easily later.

Let canned mushrooms drain well so the filling doesn't become watery.

If needed, brush the rim lightly with water so it sticks especially well.

On a preheated tray or pizza stone, the base will become crispier.

If you like, serve the sauce on the side – this keeps the calzone crispier for longer.