Vegetarian Calzones
Delicious folded pizzas stuffed with roasted vegetables and cheese
Servings 2
Ingredients
- 1 Red pepper
- 1 Red onion
- 1 Leek
- 250 g Cherry tomatoes
- 2 tsp Vegetable oil
- Salt and pepper to taste
- 2 Ready rolled pizza dough or you could make your own dough
- 30 g Tomato puree
- 1 tsp Mixed herbs dried, or fresh if you have them
- 270 g Mozzarella
Instructions
- Pre-heat your oven to 200C Fan/220C/425F/Gas Mark 7. Put your baking tray or pizza stone in the oven to warm up
- Chop up the red pepper, red onion and leek into chunks, chop the cherry tomatoes in half. Toss the vegetables in the oil and place into a roasting tray. Season with salt and pepper if you like
- Roast the vegetables in the oven for 20 minutes
- When they are done, remove from the oven, and increase the oven temperature to 220C Fan/240C/475F/Gas Mark 9
- Prepare your pizza doughs, then spread the tomato puree over them both, leaving a 1cm gap around the edge
- Add the roasted vegetables to half of each pizza base, add the mozzarella on top, then sprinkle the herbs all over
- Use your finger to dab some water on the 1cm gap around the edge of the dough. Fold the uncovered half of dough over the fillings and press the edges together. Seal by folding the dough back on itself and using your fingers to press it together tightly
- Use a sharp knife or a fork to make a hole in the top of the calzone, this is to allow steam to escape in the oven
- Place the calzones on some baking paper dusted with semolina or cornmeal, then use the paper to help you transfer the calzone to the hot baking tray or pizza stone that has been warming up inside the oven. Bake for 15 minutes
- Serve immediately, enjoy with salad or potato wedges