Charred broccoli calzones

Based on 7 ratings
Sponsored

“Broccoli and cheese are a perfect pair, and when wrapped in dough and eaten warm, they're made even better. A simple combination of ricotta and mozzarella make up the cheesy portion of the handheld pizzas, while fresh hints of lemon, chili flakes, and garlic create a savory, aromatic base of flavors for the broccoli.”

Difficulty

Easy 👌
55
min.
Preparation
35
min.
Baking
45
min.
Resting

Ingredients

Servings:-4+
1 head broccoli
7 g active dry yeast
1 tsp sugar
150 ml water (warm)
300 g flour
1 tsp salt
2½ tbsp olive oil
85 g mozzarella cheese
250 g ricotta cheese
1 tsp chili flakes
½ lemon
2 cloves garlic
egg
100 g canned crushed tomatoes
olive oil (for frying)
flour (for dusting)
salt
pepper
Metric
Imperial

Utensils

  • 3 bowls
  • whisk
  • hand mixer with dough hook
  • kitchen towel
  • cutting board
  • knife
  • cast iron pan
  • spatula
  • oven
  • fine grater
  • rolling pin
  • pastry brush
  • baking sheet

Nutrition per serving

Cal
611
Protein
26 g
Fat
24 g
Carb
75 g
  • Step 1/6

    Add yeast, sugar, and warm water to a bowl and whisk until dissolved. Add flour, salt, and olive oil, then use a hand mixer fitted with dough hooks to knead into a shaggy dough. Remove dough from the bowl and knead by hand briefly. Shape into a ball and transfer to a bowl. Cover with a kitchen towel and let rise until doubled in size, approx. 45 min.
    • 7 g active dry yeast
    • 1 tsp sugar
    • 150 ml water (warm)
    • 300 g flour
    • 1 tsp salt
    • 2½ tbsp olive oil
    • bowl
    • whisk
    • hand mixer with dough hook
    • kitchen towel

    Add yeast, sugar, and warm water to a bowl and whisk until dissolved. Add flour, salt, and olive oil, then use a hand mixer fitted with dough hooks to knead into a shaggy dough. Remove dough from the bowl and knead by hand briefly. Shape into a ball and transfer to a bowl. Cover with a kitchen towel and let rise until doubled in size, approx. 45 min.

  • Step 2/6

    Chop broccoli into small florets. Peel stem and chop into small pieces. Heat a cast iron pan over medium-high heat, then add some olive oil and the broccoli florets. Fry until broccoli is well-charred and tender, approx. 15 min. Set aside to cool.
    • 1 head broccoli
    • olive oil (for frying)
    • cutting board
    • knife
    • cast iron pan
    • spatula

    Chop broccoli into small florets. Peel stem and chop into small pieces. Heat a cast iron pan over medium-high heat, then add some olive oil and the broccoli florets. Fry until broccoli is well-charred and tender, approx. 15 min. Set aside to cool.

  • Step 3/6

    Preheat the oven to 200°C/400°F. Tear mozzarella into a bowl, then add ricotta and chili flakes. Zest the lemon into the bowl, then peel garlic cloves and grate them into the bowl as well. Add broccoli, mix everything to combine, and season with salt and pepper to taste.
    • 85 g mozzarella cheese
    • 250 g ricotta cheese
    • 1 tsp chili flakes
    • ½ lemon
    • 2 cloves garlic
    • salt
    • pepper
    • oven
    • bowl
    • fine grater

    Preheat the oven to 200°C/400°F. Tear mozzarella into a bowl, then add ricotta and chili flakes. Zest the lemon into the bowl, then peel garlic cloves and grate them into the bowl as well. Add broccoli, mix everything to combine, and season with salt and pepper to taste.

  • Step 4/6

    Transfer the rested dough to a floured working surface. Divide into equal pieces, then roll each piece out to approx. 25 cm/10-in. in diameter. Beat an egg in a small bowl and use a pastry brush to brush around the rim of each piece of dough.
    • egg
    • flour (for dusting)
    • bowl
    • rolling pin
    • pastry brush

    Transfer the rested dough to a floured working surface. Divide into equal pieces, then roll each piece out to approx. 25 cm/10-in. in diameter. Beat an egg in a small bowl and use a pastry brush to brush around the rim of each piece of dough.

  • Step 5/6

    Distribute the broccoli filling evenly between the dough rounds, then distribute the canned, crushed tomatoes equally on top. Fold and press each into a calzone, making sure to seal the edge properly.
    • 100 g canned crushed tomatoes

    Distribute the broccoli filling evenly between the dough rounds, then distribute the canned, crushed tomatoes equally on top. Fold and press each into a calzone, making sure to seal the edge properly.

  • Step 6/6

    Transfer each calzone to a greased baking sheet, then brush the tops with the remaining egg wash. Use a knife to make three small cuts into the top of each and bake for approx. 35 min., or until well-browned. Serve immediately and enjoy!
    • baking sheet

    Transfer each calzone to a greased baking sheet, then brush the tops with the remaining egg wash. Use a knife to make three small cuts into the top of each and bake for approx. 35 min., or until well-browned. Serve immediately and enjoy!