3 lrgs red bell peppers
3 lrgs yellow bell peppers
1 pound fresh spinach
stemmed and rinsed well
1 teaspoon olive oil
1 medium garlic clove, minced
4 lrgs thinly sliced portobello mushrooms
1 can artichoke hearts (drained and rinsed)
8 ounces goat cheese
1 pound fresh pizza dough
6 tablespoons jarred olive paste, (optional)
These colorful calzones make a festive lunch or light supper. They get a zesty kick from olive paste (also called olivada), a simple mixture of pureede black olives, olive oil and pepper that's sold in many large supermarkets and Italian markets
In heavy large skillet, preferably cast-iron, heat 1 1/2 teaspoons oil over medium heat. Add garlic and cook, stirring, 5 seconds. Add mushrooms, cover and cook, stirring occasionally, until tender and they release their juices, 5 to 8 minutes. Add artichoke hearts. Remove from heat and set aside.
Divide dough into 6 equal pieces. Roll 1 piece of dough into 8 x 6-inch rectangle, short end facing you. Spread rectangle with 1 tablespoon olive paste if using to within 1/2 inch of edges. Top with one-sixth of the spinach, spreading over bottom half of rectangle. Sprinkle with pinch of salt and freshly ground pepper.
Top with one-sixth of the pepper strips, followed by one-sixth of the mushrooms. Sprinkle with pinch of salt and pepper. Add crumbles of goat cheese. Fold top half of dough over filling and roll edges together to seal. Repeat with remaining dough and filling mixtures to make 6 calzones.
With large spatula, carefully transfer calzones to prepared baking sheet.