Olive, artichoke and mozzarella calzone
- February 2019
- Serves 4
- Hands-on time 25 min, oven time 15 min
This vegetarian calzone recipe sees ready-made pizza dough stuffed with tomato sauce, artichokes and mozzarella to create an oozy filling as it bakes in the oven.
- Vegetarian recipes
- 21.6g (8g saturated)
- 55.8g (4g sugars)
- 1 tsp fennel seeds, bruised
- 125ml garlic and herb pizza sauce from a jar
- ½ tsp dried oregano
- 6 roasted artichoke halves, chopped, oil reserved (see tips)
- 6 sun-blush tomatoes, chopped
- 12 black olives, pitted and chopped
- Pack 2 x 220g balls pizza dough (we like Northern Pizza Dough Co, from Sainsbury’s), defrosted
- Plain flour for dusting
- 100g fresh mozzarella, torn
- Mixed bitter salad leaves
- Heat the oven to 220°C/200°C fan/gas 7. Heat a heavy-based pan over
a medium heat and toast the fennel seeds until fragrant. Add the pizza sauce and dried oregano and bring to a simmer. Take off the heat and stir in the artichokes, tomatoes and olives.
- Roll out both dough balls on a lightly floured surface to roughly 28cm circles. Divide the tomato mixture between each circle, leaving a 2cm border on one side and about 6cm on the other, then top with the mozzarella. Moisten the edges of the dough with water, then fold over to create a pasty/calzone shape. Press the edges to seal, then fold the edge back over itself and crimp to seal again. Brush the dough with some of the reserved oil.
- Bake on a baking tray lined with non-stick baking paper for about 15 minutes or until golden and puffed. Serve half a calzone per person with a bitter leaf salad.
Add sliced salami or 1 tbsp ’nduja to the filling for a meaty, spicy boost. Find artichokes, tomatoes and olives at the deli counter.
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