This is one of my favorite savory calzones because the filling is so delicious. The sausage and onions become smoky because they are first cooked in the wood-fired oven. Spinach is a natural with these two ingredients. The creamy, slightly nutty fontina cheese is a great companion to the toasted pine nuts. This combination would be wonderful on a pizza as well.

　　

Ingredients

makes 8 calzones

　　2 tablespoons olive oil, plus more for brushing

　　2 red onions, cut into thin wedges

　　12 ounces sweet Italian sausage, removed from casings and crumbled

　　8 large cloves garlic, peeled

　　2 cups packed spinach leaves

　　1/4 teaspoon red pepper flakes

　　Basic Pizza Dough (page 33)

　　2 tablespoons coarsely chopped fresh mint

　　2 cups shredded Italian fontina cheese

　　1 cup pine nuts, toasted in olive oil (page 184)

　　Coarse sea salt

　　

Step 1

Prepare a very hot fire (650°F) in a wood-fired oven or cooker.

　　

Step 2

Put the 2 tablespoons olive oil in a high-heatproof terra-cotta baking dish or cast-iron skillet. Add the onions, sausage, and garlic. 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. Remove from the oven and stir in the spinach and red pepper flakes. Set aside to cool slightly.

　　

Step 3

When ready to form the dough, flour a baking peel and shape each dough ball into an 8-inch round on the peel. Lightly brush the dough with olive oil without getting the oil on the peel. Spread the filling on half of the dough, leaving 3/4 inch on the edge. Add the mint, then sprinkle with the cheese and pine nuts. Lightly salt.

　　

Step 4

Fold the dough over the filling, matching up the edges. Fold the edges over to further seal and crimp closed with a fork. Lightly brush the top with olive oil and lightly sprinkle with sea salt. Let rest for 10 minutes.

　　

Step 5

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. Let cool for 5 minutes, then cut in half and serve.

　　Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.