Wasfetna

Calzone with Cheese and Vegetables

A pizza dough folded and tightly wrapped around mozzarella, ricotta, and grilled vegetables, with a golden crust and a tender center.

Vegetarian

Calzone with Cheese and Vegetables
Cooking time
1 hr 36 min
Hands-on time
35 min
Free time
45 min
Difficulty
Medium
Cuisine
Italian
Calories
720
Contains
Gluten, Dairy

Calzone is a pizza that carries its filling inside: the dough is sealed around the cheese and vegetables to retain the steam and flavor, then opened on the table hot and full.

Before you start

  • Dough made the night beforeIt can be kneaded and kept covered in the refrigerator for up to 24 hours; take it out one hour before rolling.
  • Hot oven and trayPreheat the oven and the stone or tray for a full 30 minutes before putting the pizza in.

Ingredients

4people

Amounts follow the number of people

For the dough

For the sauce and the topping

One dough makes one large 32 cm pizza; for two, make two separate batches rather than doubling the dough in one bowl.

Shopping list

Equipment

  • Kneading bowl — Big enough for the dough once it has doubled.
  • Separate bowl for the filling — Cheese and vegetables are mixed away from the sauce so the dough does not go soggy.
  • Baking tray — On the low shelf so the base cooks through.

Method

  1. Mix the flour, yeast, sugar and salt, then add the water and oil and knead until the dough is smooth and elastic.

    10 min
    You’ll know it’s ready when

    A small piece of dough stretches out gently before it tears, and the dough does not stick to the hand.

    Tip: Add the last quarter cup of water gradually because the absorption of flour varies.

  2. Cover the dough and leave it to rise in a warm place until it doubles in size.

    45 minYou can walk away
    You’ll know it’s ready when

    It has doubled, and a finger poke stays for a few seconds before slowly springing back.

    Tip: Slow fermentation in the refrigerator overnight gives a better flavor and crust.

  3. Mix the sauce, then combine the cheese and vegetables in a separate bowl so the dough doesn't get wet.

    10 min
    You’ll know it’s ready when

    The filling is cold and firm, and there is no excess liquid at the bottom of the bowl.

    Tip: Cool any cooked ingredients and drain the liquids before adding them to the dough.

  4. Roll out the dough into a circle, place the sauce and filling on half of it, leaving a border, then fold it and seal the border tightly.

    10 min
    You’ll know it’s ready when

    The edge is tightly sealed and the top has two small slits for steam to escape.

    Tip: Don't overfill; the space inside lets the steam cook the dough.

  5. Bake on the bottom shelf in a hot oven for approximately 16 minutes.

    16 minYou can walk away
    You’ll know it’s ready when

    The crust is golden on top and bottom, and aromatic steam escapes through the top vents.

    Tip: Rotate the tray once if the oven browns more on one side than the other.

  6. Let the pizza rest for three minutes, then add the fresh toppings and cut it.

    5 minYou can walk away
    You’ll know it’s ready when

    The cheese sets slightly and the base remains crisp when the piece is lifted.

    Tip: Use a sharp pizza cutter and don't leave the slices on the hot tray for too long.

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