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1
Set a 16-by-14-inch pizza stone or baking tiles on the bottom shelf of the oven and preheat to 500 for at least 30 minutes.
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2
Meanwhile, in a large skillet, heat 2 tablespoons of the oil.
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3
Add the shiitakes and cook over moderately high heat, stirring occasionally, until beginning to brown, about 4 minutes.
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4
Add the garlic and cook, stirring often, until lightly browned, about 3 minutes.
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5
Transfer the mushrooms and garlic to a plate.
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6
In the same skillet, heat 1 tablespoon of oil.
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7
Add the dandelion greens and 1 tablespoon of the water and cook, stirring, until wilted, about 4 minutes.
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8
Return the mushrooms and garlic to the skillet, add the remaining 1 tablespoon of water and cook until the liquid is absorbed and the greens are al dente.
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9
Season with salt and pepper and transfer to a plate.
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10
On a lightly floured surface, roll or stretch the dough to form two 10-inch rounds.
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11
Assemble 1 calzone at a time: transfer 1 dough round to a well-floured rimless cookie sheet.
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12
Sprinkle one-quarter of the Fontina on half of the dough, leaving a 1-inch border.
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13
Top with half of the dandelion mixture and another quarter of the Fontina.
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14
Fold the dough over to enclose the filling and press the edges together; crimp to seal.
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15
Using a toothpick, poke a hole in the top.
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16
Brush the calzone with olive oil and sprinkle with 1 tablespoon of the Parmesan.
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17
Repeat with the remaining ingredients on a second rimless cookie sheet.
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18
Jiggle the cookie sheets to release the calzones and slide them onto the pizza stone.
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19
Bake for about 11 minutes, or until the calzones are crisp and the filling is bubbling through the holes.
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20
Transfer to a rack.
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21
Cut them in half and serve hot
