It’s been delightful seeing everyone get creative with bread recently. Calzones are a twist on your standard pizza where all the goodies are on the inside. I fondly remember getting them at cafes in Wellington when I was a teenager.

Todays’ Calzone is Beetroot, Roast Vegetable & Cheddar, but you can go crazy with your combinations. The Beetroot & Chia Seed Pickle from Anathoth is so versatile, try it with tomato, feta & spinach, or potato rosemary & parmesan. These pockets of goodness would make perfect lunchbox fillers as well as a delicious dinner option.

Beetroot, Roast Vegetable & Cheddar Calzone

Servings 6

Ingredients

  • *Pizza Dough

Filling

  • 8 tablespoons Beetroot & Chia Pickle
  • 1 cup Cheddar Cheese grated
  • 4 cups *Roast vegetables – I’m using kumara zuchinni & red onion
  • 1 egg
  • *see below for full recipes for roast veg & pizza dough

Instructions

  1. Preheat oven to 220 fan bake
  2. To assemble your calzone, take your pizza dough balls and roll into circles, mine are the size of a sideplate
  3. Spread half with a tablespoon of Anathoth Beetroot & Chia Pickle
  4. Top with roast vegetables and around 2 tablespoons of grated cheese
  5. Fold over the dough to make into half circles. Pinch the edges together with your fingers, and I do a little crimp with a fork too.
  6. Take your egg and beat it lightly, brush over the calzones.
  7. With a sharp knife cut 3 large slits in the top, this lets the steam out while cooking.
  8. Bake for 15-25 minutes until golden and cooked through.
  9. Serve

Pizza Dough – Bread Maker Version

I make my pizza dough in my breadmaker and here is the recipe, however feel free to use your favourite pizza dough recipe

Ingredients

  • 1 cup warm water
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 3 cups of high grade flour
  • 1 tablespoon surebake yeast

Instructions

  1. In the base of your bread maker, place all the ingredients above, in the order above.
  2. Use the dough function and push go.
  3. Once the cycle has finished, tip the dough out onto a floured surface.
  4. Punch down the dough and divide into 6 (or 8 if you want smaller calzones)
  5. Form each piece into a ball and place on a plate or tray to rise. Cover with a tea-towel and let the dough rise somewhere warm for around 40 minutes.
  6. Until the dough has doubled in size.
  7. Now your dough is ready to roll out and be made into calzones.

Roasted Vegetables

Ingredients

  • 1 kumara diced
  • 2 zucchini diced
  • 1 red onion sliced
  • Olive oil
  • Salt & Pepper
  • 5 sprigs of Thyme stems removed, *optional

Instructions

  1. Preheat oven to 180
  2. On baking trays place the vegetables, keep them separate as they will take different times to cook, toss all with olive oil and seasoning and thyme
  3. Cook for around 20 mins and check, the zucchini will be done by now but the red onion and kumara will probably need ten minutes longer
  4. Once cooked remove from the oven and they are ready to assemble in your calzone.