1/2 Pizza dough recipe here or you can use store bought
Flour, for dusting
3 - 4 tablespoons olive oil
1/2 - 1 pound, Idaho® potatoes, peeled, sliced into 1/4 inch slices, and cooked (I used Russet Idaho Potatoes)
Salt and pepper
4 sprigs fresh thyme, leaves picked
4 ounces mixed mushrooms, cleaned and sliced (I used a gourmet blend)
1 small red onion, sliced
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
1/2 cup mashed Idaho potatoes, recipe below
Vegan Mashed Potatoes:
1 tablespoon salt
1 pound Idaho potatoes, diced and cooked
1 - 1 1/2 cups garlic bouillon (2 teaspoons roasted garlic bouillon base mixed with 1 cup water – I used Better Than Bouillon Roasted Garlic)
2 - 4 tablespoons olive oil
Salt and freshly ground pepper to taste
Prepare the pizza dough if making yourself (you'll only need 1/2 of this recipe).
Make the vegan mashed potatoes, first fill a large pot with water, add about 1 tablespoon of salt, diced potatoes and cook until fork tender. Drain, and mash with a fork or potato masher. Add in the roasted garlic bouillon and olive oil, continue to mash until creamy and you've reached a consistency you like. Season to taste with salt and pepper. Set aside.
Preheat the oven to 400°F. Line a baking sheet with parchment paper, aluminum foil, or use a pizza stone.
Dust surface with flour, divide dough in half, rolling each half out into a 12 inch circle or oval that is about 1/8 inch thick.
Pour 3 - 4 tablespoons of olive oil into a large skillet and heat on medium high. Season the peeled, sliced potatoes with salt and pepper, and the thyme leaves. Carefully place sliced potatoes into skillet and cook for about 3 - 5 minutes each side. Remove from skillet and set aside.
In same large skillet set over medium high heat add the mushrooms and onions to hot skillet.. There should be enough olive oil left after the potatoes, but if not add another 1 - 2 tablespoons of olive oil. Sauté for about 2 - 3 minutes. Add in the minced garlic and sauté until the mushrooms are tender and onions are translucent. Season with salt and pepper to taste.
To make the calzone, spread about 1/4 cup of mashed potatoes on half of one of the rolled out circles of pizza dough, leaving about 1/2 inch border. Top with a pile of the sautéed mushrooms and onions, followed by the crispy potato circles.
Fold the other half of the dough over the filling, and start to fold the edges and crimp to seal. Repeat with remaining dough.
Place both on the parchment lined baking sheet or baking stone, bake in the 400°F pre-heated oven for about 18 - 22 minutes or until puffed up and nice and golden brown on top.