Vegetable Calzone and Margherita Pizza
Make perfect pizza and calzone this weekend with this Vegetable Calzone and Margherita Pizza recipe! Pizza oven not necessary!
Ingredients
For the dough:
- 800g oo flour
- 200g semolina flour
- 1 tsp salt
- 1 tsp caster sugar
- 14g yeast
- 4 tbs olive oil
- 650ml cold water
Fillings:
- 400g san marzano tinned tomatoes blitzed
- 2 x balls buffalo mozzarella
- 1 aubergine, 1 red pepper, 2 courgettes, 1 red onion, peeled and sliced 1 green pepper cut into a large dice and roasted in 100ml olive oil and cooled
- 1 small bunch basil leaves
- 2 buffalo mozzarella balls torn
- 100g grated pecorino or vegetarian alternative
- Peanut and olive oil for drizzling
Method
Put all the ingredients into a kitchen aid with a dough hook and mix everything together and knead for 5 minutes, until smooth. The dough should be sticky, but not impossible to work with.
Shape the dough into a ball then drop into a clean bowl and cover. Leave to rise in a warm placefor about 2 hours or put in the fridge overnight.
Preheat the oven to 220°C/ or a pizza oven.
When the dough has risen, knock it back on a clean work surface, dusted with a little semolina flour. Divide into 4 pieces.
Take one piece and roll it into a round, shaping as you roll, until it measures around 20cm in diameter. Spread with the tomato, top with mozzarella, basil, vegetables and olive oil, wet the edges, roll over halfway and seal.
Carefully slide the calzone onto the preheated pizza stone or baking sheet, bake for about 12 minutes (in a pizza oven it will take 4 to 5 minutes) or until the pizza has puffed up and is fully cooked through.
For the pizza roll out into a large circle, top with san marzano tomato, pecorino, mozzarella and basil. Drizzle in peanut oil and bake for 2 to 3 minutes.
Ingredients
For the dough:
- 800g oo flour
- 200g semolina flour
- 1 tsp salt
- 1 tsp caster sugar
- 14g yeast
- 4 tbs olive oil
- 650ml cold water
Fillings:
- 400g san marzano tinned tomatoes blitzed
- 2 x balls buffalo mozzarella
- 1 aubergine, 1 red pepper, 2 courgettes, 1 red onion, peeled and sliced 1 green pepper cut into a large dice and roasted in 100ml olive oil and cooled
- 1 small bunch basil leaves
- 2 buffalo mozzarella balls torn
- 100g grated pecorino or vegetarian alternative
- Peanut and olive oil for drizzling
Method
Put all the ingredients into a kitchen aid with a dough hook and mix everything together and knead for 5 minutes, until smooth. The dough should be sticky, but not impossible to work with.
Shape the dough into a ball then drop into a clean bowl and cover. Leave to rise in a warm placefor about 2 hours or put in the fridge overnight.
Preheat the oven to 220°C/ or a pizza oven.
When the dough has risen, knock it back on a clean work surface, dusted with a little semolina flour. Divide into 4 pieces.
Take one piece and roll it into a round, shaping as you roll, until it measures around 20cm in diameter. Spread with the tomato, top with mozzarella, basil, vegetables and olive oil, wet the edges, roll over halfway and seal.
Carefully slide the calzone onto the preheated pizza stone or baking sheet, bake for about 12 minutes (in a pizza oven it will take 4 to 5 minutes) or until the pizza has puffed up and is fully cooked through.
For the pizza roll out into a large circle, top with san marzano tomato, pecorino, mozzarella and basil. Drizzle in peanut oil and bake for 2 to 3 minutes.
