Calzone with Sausage, Spinach, Fontina, and Pine Nuts

  1. Prepare a very hot fire (650F) in a wood-fired oven or cooker.
  2. Put the 2 tablespoons olive oil in a high-heatproof terra-cotta baking dish or cast-iron skillet.
  3. Add the onions, sausage, and garlic.
  4. Place in the center of the wood-fired oven to cook until the sausage is lightly crisped and the onions and garlic are well caramelized, about 15 minutes.
  5. Remove from the oven and stir in the spinach and red pepper flakes.
  6. Set aside to cool slightly.
  7. When ready to form the dough, flour a baking peel and shape each dough ball into an 8-inch round on the peel.
  8. Lightly brush the dough with olive oil without getting the oil on the peel.
  9. Spread the filling on half of the dough, leaving 3/4 inch on the edge.
  10. Add the mint, then sprinkle with the cheese and pine nuts.
  11. Lightly salt.
  12. Fold the dough over the filling, matching up the edges.
  13. Fold the edges over to further seal and crimp closed with a fork.
  14. Lightly brush the top with olive oil and lightly sprinkle with sea salt.
  15. Let rest for 10 minutes.
  16. Slide the calzones onto the floor of the wood-fired oven, 8 to 10 inches away from the heat source, and bake, turning occasionally for even color, until they are puffed and golden, 10 to 15 minutes.
  17. Let cool for 5 minutes, then cut in half and serve.

olive oil, red onions, sweet italian sausage, garlic, red pepper, dough, fresh mint, shredded italian fontina cheese, pine nuts, salt

Taken from www.epicurious.com/recipes/food/views/calzone-with-sausage-spinach-fontina-and-pine-nuts-391718 (may not work)

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