Recipes and Food > Pasta and Pizza Recipes

Delicious Italian Calzone

Name: Delicious Italian Calzone
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 17.5 oz. White flour; 1 sachet Bread yeast; 10 fl oz. Water; 1 tbsp. Oregano; 1 tsp. Salt; 1 tbsp. Garlic powder; 1 tsp. Sugar; 1 Onion; 2 cloves Garlic; 0.8 fl oz. Olive oil; 14 oz. Canned tomatoes; 1 tbsp. Canned tomato purée; 14 oz. Spinach; 8 Button mushrooms; 3 total, and 1 beaten Eggs; 5 oz. Mozzarella; 7 oz. Artichoke; 3.5 oz. Parmesan cheese; to taste Salt and Pepper; to taste Olive oil; 9 oz. Cherry tomatoes; 7 oz. Mozzarella; 1.5 fl oz. Olive oil; 3.5 oz. Arugula leaves

Vegetarian

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Prepare to make the mother of all calzones! This recipe boasts an absolutely gorgeous pizza dough encasing all of the tastiest fillings that your heart desires! We went for mozzarella, parmesan, spinach, artichokes, mushrooms, and a nice runny egg. However, it would also go great with chicken, salami, or for those who are feeling somewhat adventures, mixed seafood. Don't forget to have a look at the video for some extra tips and tricks!

Prep Time 45 minutes

Serves: 4

Difficulty Level: Medium

Ingredients for bread:

White flour - 17.5 oz.

Bread yeast - 1 sachet (0.2 oz.)

Water - 10 fl oz. (warm)

Oregano - 1 tbsp. (dried)

Salt - 1 tsp.

Garlic powder - 1 tbsp.

Sugar - 1 tsp.

Ingredients for tomato sauce:

Onion - 1

Garlic - 2 cloves

Olive oil - 0.8 fl oz.

Canned tomatoes - 14 oz.

Canned tomato purée - 1 tbsp.

Ingredients for filling:

Spinach - 14 oz.

Button mushrooms - 8

Eggs - 3 total, and 1 beaten

Mozzarella - 5 oz.

Artichoke - 7 oz.

Parmesan cheese - 3.5 oz.

Salt and Pepper - to taste

Olive oil - to taste

Ingredients for plating:

Cherry tomatoes - 9 oz.

Mozzarella - 7 oz.

Olive oil - 1.5 fl oz.

Arugula leaves - 3.5 oz.

Method of preparing the bread:

Stir the yeast into warm water and leave it for 5 minutes. Mix the flour with the sugar, salt, garlic powder and oregano, before adding the yeast mixture. Knead it for approximately ten minutes, or until smooth, and then transfer it to an oiled bowl. Cover and leave it for around an hour, or until it has doubled in size.
Mix the flour with the sugar, salt, garlic powder and oregano, before adding the yeast mixture. Knead it for approximately ten minutes, or until smooth, and then transfer it to an oiled bowl. Cover and leave it for around an hour, or until it has doubled in size.

Method of preparing the tomato sauce:

Peel and dice the garlic and onion, before frying them in some olive oil for 5 minutes or so.
Tip the tinned tomatoes into the fried onions, along with the tomato purée and a large pinch of salt and pepper. Heat to a simmer, and then cook it for 5 minutes, stirring once in a while.

Method of preparing the filling:

Preheat your oven to 425°F (220°C).
Peel and slice the mushrooms, and fry them with some olive oil, salt, and pepper for a couple of minutes.
Wash the spinach, then wilt it in a hot pan with a little bit of salt and oil. Drain the spinach, then squeeze out any excess liquid.

Method of preparing the plating:

On a floured surface, tear the dough in half. Roll out the dough into a thin circle, approximately the size of a regular dinner plate.
Lay your circle on a baking tray, and spoon some tomato sauce onto half of the surface area. Then, scatter over the mushrooms, spinach, artichokes, as well as some grated mozzarella and parmesan cheese.
Arrange the contents to make a shallow well, and crack an egg into it. Fold the dough over to form a half-moon shape, and seal it by crimping the edges with an egg wash or a dab of water. Repeat with a second one.
Glaze with a beaten egg, and bake for 20-30 minutes, or until the dough has puffed up and browned. When it's out of the oven, season with some salt and pepper, as well as plenty of olive oil.