calzone (1) (800x534)

Pack your calzone (folded pizza) with any number of fillings! Grilled portobello mushrooms, spinach and feta, leftover broccoli and blue cheese, sun-dried tomato, mozzarella and spinach…..

Makes 4 large calzone

2 tspns active yeast
1&1/2 cups luke warm water
1 tsp sugar
1 tsp salt
1 tblspn olive oil
3 cups flour

Place all the ingredients into a bread maker and set to the dough cycle.
If you don’t have a bread maker place the yeast, water and sugar in a the bowl of a stand mixer and allow to stand for 5-10 minutes until the yeast starts to foam. Add the remaining ingredients and mix with the dough hook for 10-15 minutes (or knead by hand), then cover and allow to rise in a warm spot for 2 hours until it doubles in size.

While the dough is rising prepare the vegetables.

2 eggplants
4 capsicums
baby spinach
2-3 zucchini
½ cup tomato paste
Fresh basil (or pesto)
1 400g jar marinated artichokes
Cheese (I used mozzarella and feta)

Place the capsicums in an oven dish and bake until black and blistered. Carefully place the hot capsicum in a bowl and cover with cling film to cool. When cool enough to handle, peel off their skin and remove seeds and all excess moisture. Thinly slice the eggplants and zucchini before char-grilling and allow to cool.

Heat your oven to 220C and place your pizza stone or oven tray inside to heat up.
Split the dough into four. On a floured surface roll a ¼ of the dough into a circle approximately the size of a dinner plate. Place the dough on a piece of baking paper, making it easier to transfer the filled calzone to the oven.

Spread a ¼ of the tomato paste on half the rolled round of dough then layer on the prepared vegetables, spinach and basil along with your choice of cheese on top.  Fold the other half of dough over the filling and crimp to seal the edges. Poke a few holes in the calzone to provide steam vents.

Carefully transfer the calzone, baking paper and all into the hot oven, and place onto the pre heated pizza stone or oven tray. Bake for 20-30 minutes until golden brown.

Repeat with remaining dough OR freeze the dough for next time.

calzone (2) (800x534)

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