Calzone with Homemade Pizza Crust Recipe | Garden Veggie

This recipe was inspired through the wonderful cookbook Serving Up the Harvest by Andrea Chesman.

Her pizza dough recipe is perfection, and when I am taking a sourdough break, it’s the one I use at home.

Although, here for the calzone, I find it easier if the recipe is cut in half, and I give instructions on how to make it in a stand mixer. Which is slightly different than what the book reads.

So, what you see listed below, is the adjusted recipe.

Tools you need

Stand Mixer with dough hook
Cookie sheet
Wire rack, for cooling

Ingredients

Pizza Crust

Make one large calzone

3/4 cup warm water
1/2 packet of fast acting yeast (about half a tablespoon)
1/2 tablespoon salt
2 tablespoons extra-virgin olive oil
2-2.5 cups of all-purpose flour
one egg for egg wash

Garden Veggie Filling

1 zucchini, salted/strained
1/2 cup cherry tomatoes, salted/strained
one small red onion, chopped
1 cup sausage (or preferred meat), cooked
1/2 cup hard cheese, like parmesan
few tablespoons of a thick tomato sauce: this can be tomato paste with seasoning, a tapenade, chutney, bruschetta, date sauce, whichever you have on hand. The trick is to avoid extra water or runny sauces.

Instructions

First part is to make the pizza crust

In your stand mixer, add water and yeast. Stir and let sit for a few minutes.
Then add salt, oil. Stir until combined.
Add flour into the mixer, one cup at a time, mixing well in between each cup.
Dough should be soft, but holding its shape, climbing the dough hook.
Knead for a full 5 minutes until the dough is extremely smooth and bounces back.
Let rest for 30 minutes.

Now to make the calzone

While your dough is resting, cut zucchini and tomatoes and onions. Place into a strainer or bowl and liberally add salt. Allow them to rest for 30 minutes to pull out extra water.
Cook sausage until well done, and set aside.
After the 30 mins, Strain and rinse veggies well.
Take your dough and place it on a cookie sheet.
Shape into a oval shape spreading evenly.
Spread your thick sauce over one half of the dough.
Add veggies, cheese, and cooked meat on top.
Fold over other half of the dough. Pinch seam together.
Apply egg wash on top and sprinkle more parmesan on top.
Bake at 350 degrees for 40-45minutes or until entire crust is golden brown and hard.
Allow to cool on a wire rack.
Can enjoy warm or cooled.

That’s It!

You of course, can do whatever you want with the filling, but this garden veggie and sausage combo is quite delicious, and when you have a glut of zucchini in the summer it’s a nice way to have it.

You can easily double the crust recipe to make one large pizza.

Enjoy!

-Chelsea, The Cottage Vegetable

The Cottage Vegetable website is an AI FREE zone! Everything is written and photographed by myself, Chelsea.