Calzone With Artichokes

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Wolfgang Puck


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Pizza dough (See separate recipe)

2 tablespoons extra-virgin olive oil

2 large artichoke hearts, very thinly sliced

1 1/2 cups fresh porcini, sliced if large

Salt and Freshly ground pepper

2 tablespoons chile oil

1 cup grated Italian Fontina

2 cups grated mozzarella

2 tablespoons chopped garlic, blanched

3 teaspoons chopped fresh thyme, plus 4 sprigs for garnish

2 tablespoons unsalted butter, melted

2 tablespoons freshly grated Parmesan

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