Chicago, it’s hard to compare to all the phenomenal pizzas your city has to offer, but we’ll try. How about this Chicago pizza inspired calzone, made with sausage and mushrooms, baked inside a flatbread crust? Maybe just this once, you can skip delivery and make this at home instead. Got a group coming over? We got you covered. Make a giant Greek salad and bake up a tray of these spicy, tomato-y, cheesy flatbread beauties so everyone gets their own. Now that’s a pizza party! Our new video shows you how it’s done, it’s easier than you think:
The city of big shoulders has a big appetite, and our Chicago-inspired stuffed flatbread calzone keeps it healthy. Find the recipe and lots more here:
Chicago: Flatbread Calzone
- 1 Flatout Flatbread
- 1/4 cup pizza sauce
- 1/2 cup shredded mozzarella
- 1 Italian sausage, crumbled
- 1 clove garlic, minced
- 4 mushrooms, sliced
- 1 tablespoon olive oil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1 egg, beaten
Preheat oven to 350°F. In a pan, sauté the garlic in olive oil, then add sausage and and mushrooms and sauté until sausage is cooked through. Add chile flakes and cook for a minute more. Remove from heat.
To assemble the flatbread calzone, place flatbread on baking sheet and spoon the sausage and mushroom mixture onto one half of flatbread. Top mixture with pizza sauce, then the cheese. Fold in half, sealing edges with egg wash, pressing with fingertips to seal. Brush egg wash on calzone, then sprinkle with oregano. Bake at 350°F for 15 minutes, then remove from oven.