Veggie Calzone Recipe

Activate yeast

Combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast in a small bowl. Stir gently and let sit for 5–8 minutes until foamy.

Mix and knead

In a large bowl combine flour and salt. Make a well and add the foamy yeast mixture and olive oil. Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Add a tablespoon of flour if dough is too sticky.

First rise

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

Prepare vegetables

While dough is rising, core and dice the tomato into roughly 1/2-inch pieces (about 1 cup). Slice the mushrooms, finely dice the onion and bell peppers, and cut broccoli into small florets. Mince the garlic.

Blanch broccoli (optional)

To ensure broccoli is tender when baked, bring a small pot of salted water to a boil. Add broccoli florets and blanch 1 minute, then drain and plunge into ice water to stop cooking. Drain well and pat dry.

Sauté vegetables

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and sauté 2–3 minutes until translucent. Add bell peppers and cook 2 minutes more. Add mushrooms and continue cooking until their liquid evaporates, about 3–4 minutes. Add garlic and cook 30 seconds. Stir in diced tomato and blanched broccoli, then add Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Cook another 1–2 minutes just to combine flavors. Remove from heat and let cool slightly.

Assemble filling mixture

In a bowl combine the sautéed vegetable mixture with 3/4 cup of the shredded mozzarella and 2 tablespoons grated Parmesan. Reserve remaining mozzarella for topping inside the calzone and sprinkle of Parmesan. Stir in 1/2 cup pizza sauce into the vegetable-cheese mixture so the filling is moist but not watery. Season with red pepper flakes to taste.

Preheat oven and prepare sheet

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven to preheat. Line a baking sheet with parchment paper or lightly dust with cornmeal.

Divide dough and shape

Punch down the risen dough and turn it onto a lightly floured surface. Divide into 2 equal pieces for large calzones (or 4 for smaller). Working with one piece at a time, roll or stretch each piece into a 10–12-inch circle about 1/8–1/4-inch thick.

Fill and fold

Spread about 1/4 cup pizza sauce over one half of the dough circle, leaving a 1/2-inch border. Spoon roughly half of the vegetable-cheese filling onto the sauced half (for smaller calzones use proportionally less). Top the filling with an additional 1/4 cup shredded mozzarella. Fold the empty half over the filling to form a semicircle. Press the edges together and crimp or roll to seal tightly. Repeat with remaining dough and filling.

Egg wash and vent

Whisk the egg with 1 teaspoon water. Brush the top of each calzone with the egg wash to promote browning. Use a sharp knife to cut 2 small slits in the top of each calzone to allow steam to escape.

Bake

Place calzones on the prepared baking sheet (or onto the preheated stone). Bake in the preheated oven for 12–18 minutes for large calzones (10–12 minutes for smaller) until golden brown and the crust is cooked through. Rotate the pan halfway through baking for even color.

Finish

Remove calzones from the oven and let rest 5 minutes. Sprinkle with remaining Parmesan and fresh basil if using. Serve warm with remaining pizza sauce on the side for dipping.