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Olive, artichoke and mozzarella calzone

Name: Olive, artichoke and mozzarella calzone
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 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

By: Delicious. food team

Published: 22 Mar 19
Updated: 18 Mar 24

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.

Medium
February 2019

Test kitchen approved

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

Nutrition: per serving

Calories: 497kcals
Fat: 21.6g (8g saturated)
Protein: 17.7g
Carbohydrates: 55.8g (4g sugars)
Fibre: 4.4g
Salt: 4g

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Ingredients

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

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Method

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.