Roasted Vegetable Calzone with Garlic Pesto
I cannot help myself, when it comes to pizza, calzone, pasta, I truly feel my inner Italian mama shining through! I do love a great calzone, you can load it up more than a pizza, add more cheeses, more meats, more veggies of choice to suit your family palate. This is great family food, easy, delicious and good for you. (Just go easy on the garlic if you want to stay family...if you get my meaning?)
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 Batch Basic Pizza Dough Recipe
- 200 Grams pumpkin, peeled and sliced
- 1 zucchini, sliced
- 1 small eggplant, sliced
- 1 whole red capsicum
- Pink Salt Flakes BUY
- 100 Grams sliced pepperoni or salami of choice (optional)
- 200 Grams Fresh Ricotta Cheese Recipe
- 200 Grams mozzarella cheese, grated
- 2 large field mushrooms, sliced
- 1 Bunch baby spinach
- Extra Virgin Olive Oil (EVOO) for brushing BUY
- 85 Grams pine nuts, lightly toasted in dry pan
- 4 cloves garlic
- Handfuls Basil basil
- 1 lemon, juice only
- 50 Grams Parmesan cheese
- 100 Grams Extra Virgin Olive Oil (EVOO) BUY
Preheat oven to 200ºC.
Place all vegetables except spinach and mushrooms on oven tray, drizzle with olive oil and salt to taste. Place in hot oven for 20-30 minutes.
Meanwhile, make Pizza Dough, wrap in Silpat mat and set aside. Also make Garlic Pesto and set aside.
To make Garlic Pesto, place all ingredients except EVOO into Thermomix bowl and mill 15-20 sec/speed 8. Through lid and with blades rotating on speed 3, add a thin stream of olive oil, until you have a nice pesto consistency. Add salt to taste.
Once vegetables are roasted, wrap roasted whole capsicum into paper bag and leave to cool. When cold enough to handle, de-seed and peel, then tear into strips. Set aside other vegetables to cool also.
To assemble Calzone, cut pizza dough into 4 balls. Roll dough out into 4 large circles.
Spread Garlic Pesto (reserve half for later) on each base and the layer vegetables, meat and cheeses ending with spinach, topping off with additional mozzarella if desired on one half of each base.
Fold dough over on top of filling, sealing with small pinches to securely close. Brush with olive oil and bake in hot oven (200ºC or higher), preferably on heated Pizza Stone, for approximately 10 minutes or until golden.
Drizzle with remaining Garlic Pesto thinned down with olive oil or lemon juice, on serving.
A big spinach salad on the side will never go astray!!
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