I had this AMAZING vegetarian calzone with my sister at a little pizza place in Seattle. (I don’t even remember the name of the restaurant, but boy was that calzone good!)
Now I’m a meat lover! I eat it all the time. =) But my sister wanted to try this, so I agreed to branch out and try something new. I was in love. So the other day I tried to recreate it.
I was pleased with the result, so I thought I’d share it with you.
Homemade pizza crust
1 cup (approximately) shredded mozzarella cheese
1 tomato cut into chunks
5 or 6 marinated artichoke hearts cut into small chunks (I bought a small jar at the store)
4 to 6 tablespoons pesto
Cornmeal (I didn’t have any, so I didn’t use this on the ones I made)
Tablespoon olive oil
- Divide your dough into two equal portions. Roll each section out in a circle onto individual baking stones. (I cover my baking stones with parchment paper)
- Lightly sauté the tomatoes in olive oil (I didn’t do this, but the fresh tomatoes leaked way to much juice onto the baking stone and made the bottom crust soggy)
- Combine the cheese, tomatoes, artichoke heart chunks, and pesto in a bowl. Mix them together.
- Spoon half of the mixture onto each of the rolled out pizza crusts, leave 3/4 of an inch around the edge.
- Fold the dough over the filling and pinch down the edges creating a nice half-moon shaped calzone.
- Using a knife, cut 3 or 4 large slits in the top of the calzone.
- Sprinkle with cornmeal and bake in an oven (preheated to 350*) for 10-15 minutes.
- Let cool slightly, cut in half, and enjoy!
This makes 2 LARGE calzones. Neither my husband or I finished them in one sitting.
Sorry for the lack of photos. I was in a bit of a hurry. =P