Vegetarian Calzone Recipe

Bloom yeast

In a small bowl, stir warm water (about 105–115°F / 40–46°C) with sugar and sprinkle yeast on top. Let sit 5–8 minutes until foamy.

Mix dough

In a large bowl combine flour and salt. Make a well, add foamy yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, mix with a stand mixer and dough hook 4–6 minutes.

First rise

Shape dough into a ball, coat lightly with oil, place in a bowl covered with plastic wrap or a damp towel. Let rise in a warm place until doubled, about 60–90 minutes. (Can refrigerate overnight for more flavor.)

Prepare vegetables

While dough rises, slice zucchini into 1/4-inch half-moons, core and thinly slice red pepper, thinly slice onion, and slice mushrooms. Mince garlic.

Sauté

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion and cook 2–3 minutes until beginning to soften. Add red pepper and cook another 3 minutes. Add mushrooms and cook until they release moisture and start to brown, about 4 minutes. Add zucchini and sauté 3–4 minutes until just tender. Add minced garlic, dried oregano, salt and pepper and cook 30–45 seconds until fragrant. Remove from heat and let cool to room temperature (this prevents soggy dough).

Taste & adjust

Taste and adjust seasoning; drain any excess liquid in a fine-mesh strainer if vegetables released a lot of moisture.

Preheat oven

Place a pizza stone or overturned baking sheet on the middle rack and preheat oven to 475°F (245°C) for at least 30 minutes.

Portion dough

Punch down risen dough and divide into 2 equal portions for large calzones or 4 for smaller ones. On a lightly floured surface, roll or stretch one portion into a 9–10-inch circle about 1/8–1/4-inch thick.

Layer filling

Spread about 1/4 cup red pesto over half of the dough circle, leaving a 1/2-inch border. Spoon about 1/2 cup of the cooled vegetable mixture over the pesto. Top vegetables with 3–4 oz (about half) of the shredded housemade mozzarella and sprinkle 2 tablespoons grated Parmesan. If using basil, tear a few leaves and scatter on top.

Seal calzone

Brush the exposed border with a little beaten egg or water. Fold the empty half of the dough over the filling to form a half-moon. Press edges to seal, then crimp or fold the edge to ensure a tight seal. Cut 1–2 small slits on top for steam venting.

Egg wash & finish

Beat the remaining egg with 1 teaspoon water and brush over the top of the calzone for a golden crust. Sprinkle a pinch of Parmesan and red pepper flakes if desired.

Bake

Transfer calzone to a floured pizza peel or inverted baking sheet, then slide onto the preheated stone or baking sheet. Bake for 12–16 minutes for large calzones (8–12 minutes for smaller), until golden brown and cheese is bubbly inside.

Rest & serve

Let calzone rest 5 minutes before slicing to allow filling to set. Serve warm with extra red pesto or marinara for dipping.