Chard, Mushroom and Burrata Calzones

Here I am with the burrata again. It’s like when I discovered browned butter, and didn’t understand why I would ever make anything with regular melted butter again.

When burrata (fresh mozzarella stuffed with mozzarella shreds SOAKED IN CREAM) sits next to the plain old fresh mozzarella on the shelf? I’m going burrata all the way, baby.

I bought my most recent tub of burrata when perusing the grocery store for ingredients to stuff inside of calzones. We make calzones pretty regularly in our house, so when I recently realized this blog was calzone-less, I decided that needed to change. This blog was living a lie, and needed to come clean.

As I mentioned last week, Ryan likes food stuffed inside of food. Ergo, Ryan prefers calzones over pizza, even when we’re talking about the same crust and same ingredients.

When that crust is the whole wheat beer pizza crust I made just for him, mushrooms, and cheese stuffed with CHEESE? He feels like he’s winning life.

The chard (not-so-subtly) hiding in there is for me, but Ryan doesn’t mind it. He’ll happily eat his greens, as long as they’re surrounded by cheese.

If you like white pizzas, you will love these calzones! They’re rich, creamy, savory, and super satisfying. It’s like a hug for your pizza-loving mouth.

For those who like red sauce with their pizza (or with their everything, like me), serve these calzones with some marinara for dipping! Boom, easy.

Feel free to swap out the chard for spinach, kale, or other greens you like in your life. If you’re serving someone who dislikes mushrooms (they are quite polarizing, after all), you can either omit them, or swap them out for another veggie of your choosing – maybe artichokes? Probably artichokes.

Print Recipe

Chard, Mushroom and Burrata Calzones

Vegetarian calzones made with whole wheat beer pizza dough, ricotta, mushrooms, chard, and burrata. Rich, creamy, and super satisfying!

Yield: 4 calzones

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

• 1 recipe whole wheat beer pizza dough
• 1 cup part skim ricotta
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fine sea salt, divided
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 shallot, diced
• 3.5 ounces shitaake mushrooms, chopped
• 5 large leaves rainbow chard, chopped
• 4 ounces burrata, sliced (or fresh mozzarella, if burrata is not available)
• Olive oil or egg wash, for brushing
• Marinara, for serving (optional)

Directions:

1. After the dough's initial rise, separate it into four pieces. Form a tight ball with each piece of dough, and cover with a damp towel. Let rise for 15 minutes.
2. Preheat oven to 400 degrees. If you have a pizza stone, put it into the oven while it preheats.
3. In a small bowl, stir together the ricotta, dried oregano, and half of the salt. Set aside.
4. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds, until fragrant. Stir in the shallot and half of the remaining salt. Cook for 2-3 minutes, until the shallot is softened.
5. Add the mushrooms and cook for 3-5 minutes, until they release their juices. Stir in the remaining salt and chard, and cook until wilted, about 2-3 minutes.
6. On a large piece of parchment placed on a pizza peel or cutting board, roll each ball of dough into an 8x6 oval. Place 1/4 of the ricotta on the bottom half of each rolled-out piece of dough, leaving a 1-inch border. Top with 1/4 of the veggies, and a slice of burrata. Fold the top of the dough over the filling, and press the edges down with your finger. Use a fork to seal the edges.
7. Brush olive oil or 1 egg, beaten, over the top of the calzones. This will help give them a golden finish.
8. Cut 2 slices in the top of each calzone to act as vents. Transfer the calzones to the pre-heated pizza stone (keeping them on the parchment). If you do not have a pizza stone, use a pizza pan (with holes), or a regular cookie sheet.
9. Bake for 20 minutes, until golden on top. Let sit for 5 minutes before cutting in.
10. Eat as-is, or serve with a side of marinara for dipping.

If you're using my whole wheat beer pizza crust recipe, these instructions pick up after the initial rise (1 or 2 hours, depending on the yeast you use).