Spring Vegetable Calzone
The spring vegetable calzone is a light and fresh twist on the classic Italian stuffed pizza. The crispy dough is filled with a mixture of asparagus, zucchini, bell peppers, and spring onions, complemented by creamy ricotta and mozzarella cheese. This calzone is the perfect choice for a light dinner or a healthy lunch, packed with 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 a soft, slightly tacky dough forms. If the dough is 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: chop the asparagus, zucchini, bell pepper, and spring onion.
4
Heat a little olive oil in a skillet over medium heat. Sauté the garlic until fragrant, then add the chopped vegetables. Cook for 4-5 minutes, or until slightly softened.
5
In a bowl, combine the ricotta, grated mozzarella, fresh basil, and oregano. Add the sautéed vegetables and mix well.
6
Divide the risen dough into two equal portions. On a lightly floured surface, roll each portion into a circle about 5 mm thick.
7
Spoon the vegetable and cheese mixture onto one half of each dough circle. Fold the other half over the filling and press the edges firmly to seal, preventing the filling from leaking out.
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 hot filling from spilling out.
