Beetroot Calzone
Calzone is one of the most well-known stuffed pizzas in Italian cuisine, prepared with a variety of fillings. This beetroot version brings a unique, earthy flavor, combining the beetroot, the creaminess of ricotta, and the crunchiness of toasted walnuts. Balsamic vinegar adds a refreshing contrast to the filling, while mozzarella and rosemary enrich the taste experience. If you like unusual, vegetable-based pizzas, you should definitely try this calzone! Tip: For an even richer flavor, sprinkle with freshly ground black pepper after baking.
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 400°F (200°C). If using store-bought pizza dough, let it rest at room temperature for 10 minutes to make it easier to roll out.
2
On a lightly floured surface, roll out the pizza dough to about 1/8 inch (3-4 mm) thickness. Shape it into a large circle and cut it into two equal halves.
3
Peel the beetroot and slice it thinly or grate it for even cooking.
4
Heat the olive oil in a skillet over medium heat. Sauté the beetroot for 5-6 minutes, until slightly softened.
5
Add the finely chopped garlic and sauté for another minute, then drizzle with balsamic vinegar.
6
Roughly chop the walnuts and toast them in a dry skillet over medium heat for 2-3 minutes, until fragrant.
7
Combine the ricotta and mozzarella cheese with the toasted walnuts and freshly chopped rosemary. Add the beetroot mixture.
8
Place the filling on one half of the dough, then fold the other half over it. Use a fork to press the edges together, sealing the calzone.
9
In a small bowl, whisk the egg and brush it over the top of the calzone for a golden-brown finish.
10
Place the calzone on a baking sheet lined with parchment paper and bake for 15-18 minutes, or until golden brown.
11
After baking, let it cool slightly, then drizzle with a little balsamic vinegar and serve warm.
