Calzone di Verdura with a Twist

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 3/4 cup (180ml) warm water 3/4 cup (180ml) warm water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 small onion, diced 1 small onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small zucchini, diced 1 small zucchini, diced
• 1 small bell pepper, diced 1 small bell pepper, diced
• 1 cup (150g) mushrooms, sliced 1 cup (150g) mushrooms, sliced
• 1 cup (150g) cherry tomatoes, halved 1 cup (150g) cherry tomatoes, halved
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon dried basil 1/2 teaspoon dried basil
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (100g) shredded mozzarella cheese 1 cup (100g) shredded mozzarella cheese
• 1/4 cup (25g) grated Parmesan cheese 1/4 cup (25g) grated Parmesan cheese
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (6g saturated)
• Carbohydrates: 40g (4g sugars)
• Protein: 12g
• Fiber: 4g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, sugar, and salt. Gradually add warm water and olive oil, mixing until a dough forms.
2. 2.
   Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
3. 3.
   In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and translucent.
4. 4.
   Add the diced zucchini, bell pepper, mushrooms, and cherry tomatoes to the skillet. Cook until the vegetables are tender, about 5-7 minutes.
5. 5.
   Stir in the dried oregano, dried basil, salt, and black pepper. Remove from heat and set aside.
6. 6.
   Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
7. 7.
   Punch down the risen dough and divide it into two equal portions. Roll out each portion into a circle, approximately 25cm (10 inches) in diameter.
8. 8.
   Place one circle of dough onto the prepared baking sheet. Spread half of the sautéed vegetable mixture evenly over the dough, leaving a border around the edges.
9. 9.
   Sprinkle half of the shredded mozzarella and grated Parmesan cheese over the vegetables. Fold the dough in half, sealing the edges by pressing them together.
10. 10.
    Repeat steps 8 and 9 with the remaining dough and filling.
11. 11.
    Bake the calzones in the preheated oven for 20-25 minutes, or until the crust is golden brown.
12. 12.
    Remove from the oven and let the calzones cool for a few minutes. Garnish with fresh basil leaves before serving.

Treat your ingredients with care...

• Mushrooms — Make sure to slice the mushrooms evenly to ensure even cooking.
• Cherry tomatoes — Halve the cherry tomatoes to release their juices and enhance the flavor of the filling.
• Fresh basil leaves — Reserve some basil leaves for garnishing the calzones before serving.

Tips & Tricks

• For a crispier crust, brush the calzones with olive oil before baking.
• Experiment with different vegetables such as eggplant or spinach to customize the filling.
• Serve the calzones with a side of marinara sauce for dipping.
• Leftover calzones can be reheated in the oven for a few minutes to regain their crispiness.
• Customize the herbs and spices to suit your taste preferences.

Serving advice

Serve the Calzone di Verdura hot, either as a main course or as a delightful appetizer. Pair it with a fresh green salad for a complete and satisfying meal.

Presentation advice

Present the calzones on a wooden cutting board or a rustic platter. Garnish with fresh basil leaves for an added touch of color and freshness.