This vegetarian calzone is filled with roasted vegetables and mozzarella. This recipe includes instructions on how to make the pizza dough, sauce and filling for the perfect calzone!
How do we feel about pizza vs. calzone?
I’m instantly drawn to pizza because it’s pretty much always my go to comfort food and we make homemade ones at least once a month.
Having said that, these roasted vegetable calzones could change the game. In the words of Ben Wyatt…’pizza? Never heard of it!’
Will has always been keen to try making calzones. And who can blame him really, it’s melty pockets of cheese and sauce, pretty much the perfect food.
I’m sure we’ve made them a couple of times before this roasted vegetable version and they’re always a massive hit.
For this version I kept it vegetarian as we’re eating that way most of the time now but you could definitely add in some meat if you like. Some shredded cooked chicken or pepperoni slices would work so well.
I’ve included the instructions here to make the dough and sauce although you could always use store bought if you prefer. I promise making your own is so easy though and you really can’t beat the flavour.
For the roasted veg I used red pepper, aubergine, red onion and mushrooms. I’m sure any of your favourites would work well.
To the final calzones I added artichokes from a jar because we’re slightly obsessed with them at the moment and always have some on hand.
I added everything to a big bowl with the sauce and tossed it all together before adding to the dough with slices of mozzarella. Then it’s just a case of folding and baking.
Why we love this calzone recipe:
- We kept it vegetarian for this recipe but you can easily add whatever fillings you like if you want some meat
- If you’re short on time you can use ready made pizza dough from the shops which makes the whole recipe come together quickly
Is calzone dough the same as pizza dough?
Yes! If you have a go to pizza dough recipe then you could absolutely use that. Equally, using store bought pizza dough will also work. I’ve included instructions for our favourite pizza dough below.
What kind of cheese is used in a calzone?
I used mozzarella in these roasted vegetable calzones because you really can’t beat that gooey stretchiness and then I finished them off with a sprinkling of grated parmesan which adds that extra kick of saltiness that I love.
Can you freeze calzones?
To freeze any leftover calzones simply leave to cool completely then wrap up in cling film and place in the freezer for a maximum of three months. When you’re ready to eat them leave to thaw for a couple of hours and then place in the oven to heat through.
What kind of sauce do you use in these calzones?
I used my favourite sauce recipe which we always use for pizza. You can find more info and ideas on how to use this sauce in my how to make pizza sauce post, I’d recommend making a big batch because you’re going to want to use this for everything! I’ve also included the recipe for enough sauce to use in these calzones below.
How to make roasted vegetable calzone
- Make the dough. Mix the flour, yeast and salt in one bowl and the sugar and water in another. Combine and mix to form a dough. Knead and then leave to prove until ready to use.
- Roast the vegetables by chopping and spreading out on a baking sheet and placing in a hot oven for 25 minutes.
- Make the sauce. Fry the onion and garlic in olive oil with salt and a little water. Add the tomatoes and cook until almost dry then add the tomato puree, chilli powder and oregano. Mix with the roasted vegetables and artichoke.
- Split the dough and roll each piece into a circle. Add a quarter of the vegetable mixture to each circle along with mozzarella slices, fold and seal the edges. Bake and serve.
Equipment you need to make this recipe…
Keep scrolling to get the full printable recipe…
Want more? Try out these other pizza and calzone recipes!
- Caprese Pizza with a Buttermilk Crust
- Leftover Pulled Pork Pizza with Kale
- Healthy Calzone
- Stuffed Crust Pizza with Chipotle Chicken
- Cheesy Garlic Chicken Calzone
- Roasted Butternut Squash & Pancette Pizza
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS ROASTED VEGETABLE CALZONE?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
Extra aubergine and mozzarella is perfect used in this aubergine parmigiana recipe!
Add leftover mushrooms to this super simple pasta recipe
Roasted Vegetable Calzone with Artichoke
For the Pizza Dough
- 250 g Plain Flour
- 1 tsp Salt
- 1/2 7g Sachet Fast Action Yeast
- 1 tsp Caster Sugar
- 150 ml Warm Water
- 25 ml Olive Oil
For the Calzone Filling
- 1 Red Pepper chopped into chunks
- 1 Aubergine chopped
- 1 Red Onion cut into wedges
- 150 g Mushrooms quartered
- 1 200g jar Quartered Artichokes
- Olive Oil
For the Sauce
- 3 tbsp Olive Oil
- 1 Onion chopped
- 3 cloves Garlic crushed
- 1 400g tin Chopped Tomatoes
- 3 tbsp Tomato Puree
- 1/2 tsp Chilli Powder
- 1 tsp Dried Oregano
- 150 g Mozzarella sliced
- Make the dough. Mix the flour, yeast and salt together in a large bowl. Mix together the sugar, olive oil and warm water then make a well in the centre of the dry ingredients. Pour the sugar and water into the well. Gradually mix the wet and dry ingredients together and then turn out onto a floured work surface. Knead for 10 minutes. Flour the outside of the ball of dough then place in an oiled bowl. Leave to prove for an hour.
- Heat the oven to 220°C/410°F. Spread the vegetables (except for the artichoke) on a baking sheet and drizzle with olive oil. Season and place in the oven for 25 minutes.
- While the vegetables are roasting make the sauce. Heat the olive oil over a medium heat. Add the onion, garlic, plenty of salt and 40ml of water. Once the water has evaporated pour in the tin of tomatoes and cook down until it's almost dry. Mix in the tomato puree, chilli powder and oregano and leave to cook a little more until it has a thick consistency. Place in a bowl with the vegetables and mix thoroughly.
- Turn the oven up to 225°C/440°F. Place the dough on a floured surface and split into 4 equal portions. Roll each portion out into a circle (approx 25-30cm) and fill half with the vegetable mixture, top with slices of mozzarella, fold over the dough and crimp the edges to seal. Repeat with the other three calzones then place on baking sheets and bake for 20 minutes. Serve sprinkling with a little grated parmesan if desired.
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