Pink plate with a roasted vegetable calzone and a fork
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Roasted Vegetable Calzone with Artichoke

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!
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Proving Time 1 hour
Total Time 1 hour
Servings 4 calzones
Calories 641kcal
Author Amy Fulwood

Ingredients

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

Instructions

  • 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.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.

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Nutrition

Calories: 641kcal | Carbohydrates: 73g | Protein: 19g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 1167mg | Potassium: 869mg | Fiber: 9g | Sugar: 13g | Vitamin A: 1990IU | Vitamin C: 67.2mg | Calcium: 271mg | Iron: 5.5mg