Grilled Vegetable Calzone
The grilled vegetable calzone is a light but tasty alternative to the classic Italian stuffed pizza. The natural sweetness and smoky flavor of grilled eggplant, zucchini, peppers and mushrooms perfectly harmonizes with the creamy texture of ricotta and mozzarella. This calzone is an excellent choice for a light but filling dinner or a healthy lunch full of fresh, seasonal vegetables.
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, then knead until you have a soft, non-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, prepare the vegetables: slice the eggplant, zucchini, bell pepper, mushrooms, and spring onion.
4
In a grill pan or on a grill rack, grill the vegetables over medium heat for 5-7 minutes, until slightly charred and softened.
5
In a bowl, combine the ricotta with the grated mozzarella, fresh basil, and oregano, then add the grilled vegetables.
6
Divide the risen dough into two equal parts, then roll each part into a circle, about 5 mm thick.
7
Spoon the grilled vegetable and cheese mixture onto one half of each dough circle, then fold the other half over and press the edges firmly to seal in the filling.
8
Preheat the oven to 400°F (200°C). Brush the top of each calzone with beaten egg to give it 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 them cool for a few minutes before slicing, so the filling doesn't spill out too hot.
