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Mediterranean Calzone Recipe

Name: Billy's Famous Pizzas Mediterranean Calzone Recipe
Cook time: 2 h
Total time: 2 h
Yield: 2 servings
Cuisine: Italian
Ingredients: 3 cups all-purpose flour; 2 tsp instant yeast; 1 tsp fine sea salt; 1 tsp sugar; 1 cups warm water; 2 tbsp olive oil; 1 tbsp extra-virgin olive oil; 3 count garlic cloves, minced; 0.5 cups red onion, thinly sliced; 3 cups baby spinach, packed, roughly chopped; 0.5 cups roasted red peppers, julienned (jarred or homemade), drained; 0.5 cups kalamata olives, pitted and halved; 1 cups crumbled feta cheese; 1 cups fresh mozzarella, shredded or small pieces; 1 tsp dried oregano; 0.25 tsp red pepper flakes; 0.5 tsp salt; 0.25 tsp black pepper; 0.25 cups all-purpose flour (for dusting); 1 tbsp olive oil (for brushing); 1 count egg, beaten (egg wash) or water; 0.25 cups fresh basil leaves, thinly sliced (optional garnish)

Inspired by Billy's Famous Pizza

Time2h

Serves2

Make Mediterranean Calzone Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough

3 cups 00 bread flour

2 tsp instant yeast

1 tsp fine sea salt

1 tsp sugar

1 cups warm water

2 tbsp olive oil

Filling

1 tbsp extra-virgin olive oil

3 count Garlic cloves, minced

1/2 cups Red onion, thinly sliced

3 cups baby spinach, packed, roughly chopped

1/2 cups roasted red peppers, julienned (jarred or homemade), drained

1/2 cups Kalamata olives, pitted and halved

1 cups crumbled feta cheese

1 cups fresh mozzarella, shredded or small pieces

1 tsp Dried oregano

1/4 tsp Red pepper flakes

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Assembly & Finish

1/4 cups all-purpose flour (for dusting)

1 tbsp olive oil (for brushing)

1 count egg, beaten (egg wash) or water

1/4 cups fresh basil leaves, thinly sliced (optional garnish)

Method

Dough

Activate and mix

In a large bowl or stand mixer bowl, combine warm water (about 105–115°F / 40–46°C) with sugar and instant yeast. Stir and let sit for 5 minutes until foamy. Add olive oil, flour and salt. If using a stand mixer, use the dough hook on low; mix until a shaggy dough forms, about 2–3 minutes.

Knead

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic (or continue mixing on medium-low in mixer for 5–7 minutes). Add up to 2 tablespoons extra flour if dough is too sticky.

First rise

Lightly oil a clean bowl, place the dough ball inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Filling

Sauté vegetables

While dough rises, heat 1 tbsp extra-virgin olive oil in a skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add thinly sliced red onion and cook 2–3 minutes until softened. Add chopped spinach and cook until wilted, about 2 minutes. Add roasted red peppers and kalamata olives, stir to combine and remove skillet from heat. Season with 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp dried oregano and 1/4 tsp red pepper flakes. Allow filling to cool slightly so it won’t release excess moisture into the dough.

Combine cheeses and filling

In a bowl, mix the crumbled feta and shredded fresh mozzarella. Fold in the cooled sautéed vegetable mixture until evenly distributed. Taste and adjust seasoning if needed.

Assembly & Bake

Preheat oven

Place a pizza stone or an inverted baking sheet on the middle rack and preheat oven to 475°F (245°C) for at least 30 minutes. If you don’t have a stone, use a baking sheet and preheat it as well.

Divide dough

Punch down the risen dough and transfer to a lightly floured surface. Divide into 2 equal portions for large calzones or 4 for smaller. Shape each portion into a smooth ball and let rest 10 minutes covered to relax the gluten.

Shape and fill

Working with one dough ball at a time, roll or stretch it into a 9–10 inch circle for large calzones (or 6–7 inch for smaller), dusting with flour as needed. Spoon about 3/4 to 1 cup of the filling mixture onto one half of the circle, leaving a 1/2–1 inch border around the edge. Do not overfill to prevent leaking.

Seal

Brush the exposed dough border with a little beaten egg or water. Fold the unfilled half over the filling to form a half-moon. Press the edges firmly to seal, then crimp with your fingers or a fork to ensure a tight seal. Make 2–3 small slashes on top to vent steam.

Brush and bake

Transfer the calzone to a piece of parchment on a peel or the back of a baking sheet and slide onto the preheated stone or baking sheet. Brush the top with olive oil (or egg wash for a glossy finish). Bake at 475°F (245°C) for 12–16 minutes (smaller calzones ~10–12 minutes) until golden brown and the crust is cooked through. If using a thermometer, internal temp should reach about 200°F (93°C).

Rest and garnish

Remove calzone from oven and let rest on a wire rack for 5–7 minutes to set the filling. Garnish with thinly sliced fresh basil if desired. Serve warm with optional marinara or tzatziki for dipping.