A calzone is crescent-shaped pizza dough encasing a savoury filling. It works well if you want to jazz up a pizza lunch or make your pizza more portable for picnics and travelling. Make little ones for little hands or a large one and cut into wedges to expose the saucy filling.
Makes 2 large calzone
- 1 tbsp oil
- ½ eggplant, diced
- 1 zucchini, diced
- ½ red capsicum, diced
- ½ yellow capsicum, diced
- 1 cup classic pizza sauce
- 1 sprig rosemary
- 1 batch of classic pizza dough
- ½ cup grated pizza cheese
- Sea salt and cracked pepper
- Preheat the oven to 190°C and line 2 baking trays with cooking paper. Heat the oil in a frying pan and saute the eggplant, zucchini and capsicum for 5-8 minutes until softened and just coloured.
- Add the pizza sauce mixture and rosemary, then cover and simmer for 8-10 minutes until saucy. Let the mixture cool.
- Divide the pizza dough in half, place it on the baking paper and roll out into a large round about 28-30cm. Divide the filling and arrange on one side of each pizza round and sprinkle over the grated cheese.
- Fold over the uncovered side to enclose the filling and crimp the edges with your fingertips. Sprinkle with sea salt and pepper and bake for 25-30 minutes until golden and puffed. Serve with avocado and fresh greens.