Grilled vegetable and mozzarella calzone

Grilled vegetable and mozzarella calzone

Based on 19 ratings
Carla Matthäus

Carla Matthäus

Contributor

"Make calzone like an Italian with this recipe! You can use the filling of your choice, but this is my versione vegetariana. You could also use Prosciutto di Parma, ricotta, or spinach. As I remember from my childhood in Italy, the tomato sauce was served on the side so everyone could take as much as they wanted. Add some spice with chili oil or arugula on the side."

Difficulty

Easy 👌

Preparation

45 min

Baking

10 min

Resting

60 min

Ingredients

2Servings
1
yellow bell pepper
1
eggplant
1
zucchini
250 g
mozzarella cheese
21 g
fresh yeast
125 ml
water (lukewarm)
175 g
flour
75 g
soft wheat semolina
½ tsp
salt
2 tbsp
olive oil
5 sprigs
basil
1
lemon
30 g
Parmesan cheese
200 g
tomato purée (passata)
1 tsp
dried oregano
salt
pepper
olive oil (for frying)
olive oil (for greasing)
semolina (for dusting)
MetricImperial

Utensils

2 bowls, kitchen towel, cutting board, knife, grill pan, spatula, pastry brush, bowl (large), fine grater, oven, rolling pin, baking sheet

How-To Videos

how-to-grate-cheese

How to grate cheese

how-to-cut-a-bell-pepper

How to cut a bell pepper

how-to-zest-citrus-fruits

How to zest citrus fruits

why-kneading-is-so-important

How to knead dough

Nutrition per serving

Cal1113
Fat49 g
Protein51 g
Carb111 g
  • Step 1/5

    Add fresh yeast to a bowl and dissolve in lukewarm water. Add flour, semolina, salt, and half of the olive oil. Knead until a smooth dough forms. Cover with a kitchen towel and let rise for approx. 1 hr., or until the dough has doubled in volume.
    • 21 g fresh yeast
    • 125 ml water (lukewarm)
    • 175 g flour
    • 75 g soft wheat semolina
    • ½ tsp salt
    • 1 tbsp olive oil
    • bowl
    • kitchen towel

    Add fresh yeast to a bowl and dissolve in lukewarm water. Add flour, semolina, salt, and half of the olive oil. Knead until a smooth dough forms. Cover with a kitchen towel and let rise for approx. 1 hr., or until the dough has doubled in volume.

  • Step 2/5

    In the meantime, cut bell pepper, eggplant, and zucchini in to small pieces. Fry vegetables in a hot grill pan on both sides until browned, brushing with olive oil from time to time. Remove vegetables from the grill pan, chop, and add to a bowl. Finely chop basil leaves and add to the bowl, along with lemon zest, grated Parmesan cheese, salt, and pepper. Stir to combine.
    • 1 yellow bell pepper
    • 1 eggplant
    • 1 zucchini
    • 5 sprigs basil
    • 1 lemon
    • 30 g Parmesan cheese
    • salt
    • pepper
    • olive oil (for frying)
    • cutting board
    • knife
    • grill pan
    • spatula
    • pastry brush
    • bowl (large)
    • fine grater

    In the meantime, cut bell pepper, eggplant, and zucchini in to small pieces. Fry vegetables in a hot grill pan on both sides until browned, brushing with olive oil from time to time. Remove vegetables from the grill pan, chop, and add to a bowl. Finely chop basil leaves and add to the bowl, along with lemon zest, grated Parmesan cheese, salt, and pepper. Stir to combine.

  • Step 3/5

    Preheat oven to 220°C/430°F. Halve the dough and dust with semolina. Roll one half out into a large circle approx. 25 cm/10 in. in diameter. Slice mozzarella cheese and place a quarter on one side of the dough. Top with grilled vegetable mixture and another quarter of the mozzarella cheese. Fold the dough over the filling and seal the edge. Repeat with second half of the dough and the remaining cheese.
    • 250 g mozzarella cheese
    • semolina (for dusting)
    • oven
    • rolling pin

    Preheat oven to 220°C/430°F. Halve the dough and dust with semolina. Roll one half out into a large circle approx. 25 cm/10 in. in diameter. Slice mozzarella cheese and place a quarter on one side of the dough. Top with grilled vegetable mixture and another quarter of the mozzarella cheese. Fold the dough over the filling and seal the edge. Repeat with second half of the dough and the remaining cheese.

  • Step 4/5

    Transfer calzone to a baking sheet and brush with olive oil. Bake at 220°C/430°F for approx. 10 min.
    • olive oil (for greasing)
    • baking sheet

    Transfer calzone to a baking sheet and brush with olive oil. Bake at 220°C/430°F for approx. 10 min.

  • Step 5/5

    In the meantime, add tomato purée, dried oregano, salt, pepper, and remaining olive oil to a bowl, and stir to combine. Serve calzone with tomato sauce. Enjoy!
    • 200 g tomato purée (passata)
    • 1 tsp dried oregano
    • 1 tbsp olive oil
    • salt
    • pepper
    • bowl

    In the meantime, add tomato purée, dried oregano, salt, pepper, and remaining olive oil to a bowl, and stir to combine. Serve calzone with tomato sauce. Enjoy!

  • Enjoy your meal!

    Grilled vegetable and mozzarella calzone

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