NZ Woman's Weekly

Calzone pizza recipe

  • Meal Type

  • Courses

  • Meal Origin


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
  1. 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.
  2. Add the pizza sauce mixture and rosemary, then cover and simmer for 8-10 minutes until saucy. Let the mixture cool.
  3. 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.
  4. 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.
Issue 1541

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