• Andrew Zimmern Cooks: Calzone with Peter Campbell


Mushroom, Ricotta & Sausage Calzone

Recipe by Peter Campbell

It’s Pizza Week in the AZ Cooks kitchen, and we’ve recruited our friend and pizza guru Peter Campbell, chef/owner of Minneapolis’ Red Wagon Pizza Co., to share his recipe for calzones. I love the concept of a mobile pizza, especially when it’s stuffed with my favorite trio—Italian sausage, ricotta and mushrooms. Use this recipe as a guide, filling your on-the-go pizza pocket with whatever ingredients you’re craving.

Watch Peter Campbell make this recipe:

Andrew Zimmern Cooks: Calzone with Peter Campbell

Servings: 2


  • 1 pizza dough ball, about 9 ounces
  • 1/3 cup pizza sauce
  • 1/4 cup mushrooms, sliced
  • 1/4 cup Italian sausage, cooked and crumbled
  • 1/4 cup ricotta
  • 1/4 cup provolone and mozzarella, shredded
  • Olive oil, for brushing


First, make your pizza dough according to these instructions.

Place a pizza stone in the oven and preheat the oven to 550 degrees F.

Stretch or roll the pizza dough into a roughly 12-inch round on a lightly floured surface. Place the pizza dough round on a lightly floured pizza peel.

Ladle your sauce onto half of the dough, leaving about a 1/2-inch border. Top with mushrooms, sausage, ricotta, provolone and mozzarella. Brush the edges of the dough with water, which will help to ensure the calzone is sealed. Fold the dough in half over the filling, pressing firmly on the edges to seal. Brush with olive oil and cut a small slit in the top, to allow the steam to escape during the baking process. Place the calzone in the oven on the preheated stone. Bake for about 15 minutes, or until golden brown. Allow to rest for a couple of minutes before serving.

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