I was inspired by a friend (thanks Harriet) to make calzone. I’ve never made it before. It was so yummy and the filling alternatives are absolutely endless, I started with a vegetarian version. You can pre-prepare everything to cook when you want it and the smell of calzone wafting through the house is something else!
Roasted Vegetable Calzone
Serves 2 greedy adults (I’d double the recipe, if you are making for kids as well)
1 tsp active dry yeast
2/3 cup warm water
2 cups plain flour
1/2 tsp salt
1/4 cup olive oil
Place yeast & water in a bowl and allow to stand until mixture starts to bubble. Add flour, salt & oil and mix to form a smooth dough.
Knead dough for 5 mins or until elastic (if you are lucky enough to have a mixer with a dough hook, by all means use this instead).
Put the dough into a clean, lightly oiled bowl, cover & allow to stand in a warm place for 20 minutes or until doubled in size.
1/4 of a pumpkin diced
1 medium sized eggplant, diced
4 cubes of frozen spinach*
1 small onion, finely chopped
1 garlic clove, finely chopped
1/2 cup cubed mozzarella or bocconcini
Chilli flakes (optional)
Salt & pepper
* Frozen spinach is great to use in this recipe as all the excess water from the spinach has already been drained.
Pre heat the oven to 160C.
Drizzle the pumpkin & eggplant with a liitle olive oil & salt and bake in the oven for 15 – 20 mins or until golden.
Meanwhile, saute the onion in a little olive oil until soft and then add garlic and cook for another minute.
Add the frozen spinach and season well. Keep stirring the mixture is ready when the spinach starts to break down
Remove from the mixture from the heat & add cheese and chilli (if using).Let the mixture cool and then roll out dough into a normal round pizza base on a lightly floured surface. Roll it quite thin and then pile the cooled mixture on top.
Fold the dough over to make a half circle and pinch the dough around to enclose the filling. Lightly brush with olive oil and cook in a hot 220C oven for 15 – 20 mins.