Charred broccoli calzones

Charred broccoli calzones

Based on 10 ratings

"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 👌

Preparation

55 min

Baking

35 min

Resting

45 min

Ingredients

2Servings
½ head
broccoli
g
active dry yeast
½ tsp
sugar
75 ml
water (warm)
150 g
flour
½ tsp
salt
tbsp
olive oil
42½ g
mozzarella cheese
125 g
ricotta cheese
½ tsp
chili flakes
¼
lemon
1 cloves
garlic
½
egg
50 g
canned crushed tomatoes
olive oil (for frying)
flour (for dusting)
salt
pepper
MetricImperial

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

How-To Videos

how-to-cut-broccoli

How to cut broccoli

how-to-zest-citrus-fruits

How to zest citrus fruits

why-kneading-is-so-important

How to knead dough

Nutrition per serving

Cal611
Fat24 g
Protein26 g
Carb75 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.
    • g active dry yeast
    • ½ tsp sugar
    • 75 ml water (warm)
    • 150 g flour
    • ½ tsp salt
    • 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.
    • ½ 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.
    • 42½ g mozzarella cheese
    • 125 g ricotta cheese
    • ½ tsp chili flakes
    • ¼ lemon
    • 1 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.
    • ½ 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.
    • 50 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!

  • Enjoy your meal!

    Charred broccoli calzones

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