Lupa Cotta Calzone

Lupa Cotta Calzone

Take your pizza game up a notch with this showstopper, made with wild stinging nettle and green garlic to create the ultimate calzone.

from the pizza experts at Lupa Cotta


Calzone Dough

200g room temp water

300g flour

2g instant dry yeast

6g sea salt

4g Sizzle

Calzone Toppings

1 bunch green garlic, chopped

1 bunch wild stinging nettles

1/4 cup bacon bits

1/4 cup cubed smoked scamorza

1/4 cup whipped ricotta calabrian chili spread

1/4 cup dry mozzarella cheese

Pinch of pecorino



Tomato sauce (optional)


Active Time: 1 hour

Full Time: 12 hours

Serves 2

Day 1 - Dough time! 

Whisk your Sizzle, water, and yeast in a mixing bowl. In another bowl combine salt with flour. Pour water mixture into flour and knead until rough. Cover with a damp towel or plastic wrap and let sit for 20 minutes. Knead dough for another 10 minutes and divide into three balls. Cover with plastic wrap and refrigerate overnight.


Day 2 - Remove the dough from the fridge 2 hours before you're ready to shape the dough. Place a cast-iron pan inside the oven and preheat to 425F for one hour before baking.


Now it's time to make the green garlic confit with Sizzle. In a pot over medium heat, cover chopped green garlic with Sizzle. Simmer, stirring occasionally for 30-45 minutes until slightly golden brown and softened. Remove the green garlic from the heat and separate oil, setting it aside. 


Blanche the stinging nettles! Bring a large pot of salted water to boil and blanch stinging nettles for 60 seconds. Remove from heat and rinse nettles in cold water. When cool, remove large stems and puree in a food processor. Squeeze out any water from the puree. 


Crisp bacon bits over medium heat by adding a little Sizzle


On a floured work surface, shape the pizza dough into a large circle with a rolling pin or wine bottle. On one half of the dough spread a spoonful of pureed nettles, dollops of calabrian ricotta, a handful of scarmorza, green garlic confit, and bacon bits. 


Fold the other half of the dough over ingredients and crimp the edges with your fingers. 


Carefully take the cast-iron out of the oven and drizzle the pan with a tablespoon of the green garlic oil. Transfer the calzone to the hot cast-iron and brush it with a green garlic oil. 


Tear an air vent on the top of the dough and sprinkle with a pinch of mozzarella.


Bake the calzone for 10 minutes on the middle rack and then switch the dial to broil for two minutes or until golden brown. Remove from the oven and let cool for five minutes.


Sprinkle calzone with pecorino, fresh basil, and Drizzle. Dip in the tomato sauce if you like!