February 23, 2014

Veggie Calzone

I am always trying to create more vegetarian meals and this is one I served to my family last week.  I did make my pizza dough in my breadmaker but you could also buy frozen pizza dough. . . just unthaw it first.


Vegetarian Calzone
Veggie Calzone

olive oil
8 oz. mushrooms, coarsely chopped
1 green pepper, coarsely chopped
1 medium onion, diced
1 teaspoon oregano
1 teaspoon basil
1/8 teaspoon red pepper flakes
salt and pepper to taste
3 garlic cloves, minced
2 cups baby spinach, sliced
1 cup chopped tomatoes
1.5 pound pizza dough (or enough for 2 thin pizzas)
1 cup shredded swiss cheese
1 cup shredded mozzarella cheese
cornmeal (for dusting)

Place pizza stone in oven and preheat to 450 degrees F.*

Heat 1 - 2 teaspoons oil in large skillet.  Add mushrooms, green pepper and onion.  Cook on medium heat until crisp tender.  Sprinkle oregano, basil, salt and pepper over vegetables.  Add garlic, spinach and tomatoes.  Cook for an additional 2-3 minutes or until spinach is wilted.  Remove from burner.



In the meantime, divide pizza dough into two.  Roll into an 8 - 10 inch circle (about 1/2" thick).  Brush olive oil onto middle of dough leaving 1/2" space around edge free of oil.  Place half of vegetable mixture onto half of one pizza dough.  Sprinkle half cup each of the cheeses over vegetables.  Fold over half of dough.  Using tines of a fork, press and seal edges.  (I usually fold bottom of dough over a little of the top dough and then seal edges).   Make 3 small slits on top to allow steam to escape.  Brush a little bit of olive oil over top and sprinkle on some cornmeal.  Repeat with second pizza dough.




Slide onto pizza stone (*or greased cookie sheet) and bake 15 - 20 minutes or until golden brown.  Let sit for 5 minutes before slicing.  If desired, serve with some pizza sauce.

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