Artichoke Calzone
Artichoke calzone is a special, Mediterranean-inspired version of the classic Italian stuffed pizza. The slightly tart, mild flavor of artichokes harmonizes perfectly with creamy ricotta and melted mozzarella, while Parmesan cheese further enhances the flavors. This calzone is the perfect choice for a light dinner or a vegetarian dish that is guaranteed to enchant vegetable lovers.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour, yeast, and salt. Add the olive oil and lukewarm water, and knead until you have a soft, but not sticky, dough. If it's too dry, add a little more water.
2
Cover the dough with a clean kitchen towel and let it rise in a warm place for about an hour, or until doubled in size.
3
While the dough is rising, drain the artichoke hearts and chop them into smaller pieces. Mince the garlic as well.
4
In a skillet, sauté the garlic in a little olive oil until fragrant. Add the artichoke hearts and cook for another 3-4 minutes to enhance the flavor.
5
In a bowl, combine the ricotta, grated mozzarella, and Parmesan cheese. Add the fresh basil, oregano, black pepper, and mix well with the artichokes.
6
Divide the risen dough into two equal parts, then roll each part into a circle, about 5 mm thick.
7
Spoon the artichoke and cheese filling onto one half of each circle, then fold the other half over the filling. Press the edges firmly to seal, preventing the filling from leaking.
8
Preheat your oven to 400°F (200°C). Brush the top of each calzone with beaten egg to achieve a beautiful golden-brown color.
9
Place the calzones on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
10
Let the calzones cool for a few minutes before slicing and serving, to prevent the filling from being too hot.
