Name: Lit Pizzas Pesto Calzone Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 to taste pizza dough (store-bought or homemade); 2 tbs semolina or flour (for dusting/work surface); 1 tbsp unsalted butter; 1 tbsp all-purpose flour; 1 cup milk (whole preferred); 1 tsp garlic (minced); 1 tbs grated Parmesan cheese; 1 tsp salt; 0.5 tsp black pepper; 0.125 tsp nutmeg (optional); 2 cups mozzarella (fresh or low-moisture, shredded); 1 cup ricotta cheese; 0.5 cup basil pesto (store-bought or homemade); 1 cup grilled chicken (sliced or shredded); 0.5 cup artichoke hearts (marinated or canned, drained & chopped); 0.75 cup mushrooms (cremini or button, sliced and sautéed); 0.5 cup roasted red peppers (jarred, drained & sliced); 0.5 cup sweet pepper (bell pepper, thinly sliced, any color); 1 tbs olive oil (for sautéing); 0.25 tsp salt (for vegetables); 0.25 tsp black pepper (for vegetables); 0.25 tsp red pepper flakes (optional); 1 egg (for egg wash); 1 tsp water (for egg wash); 0.5 tsp Italian seasoning or dried oregano (optional, for sprinkling); 1 cup marinara sauce (for side)

Method

Dough

Prepare dough

If using refrigerated/store-bought dough, remove from fridge 30 minutes before shaping so it relaxes. Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside. Lightly dust a work surface with semolina or flour. Divide dough into 2 equal portions for medium calzones (or keep whole for one large), and gently press/roll each portion into a 9–10 inch circle about 1/8–1/4 inch thick.

White Sauce

Make quick white sauce (béchamel-style)

In a small saucepan over medium heat, melt 1 tbsp butter. Add 1 tbsp flour and whisk constantly for 30–60 seconds until lightly golden. Slowly whisk in 1 cup milk, continuing to whisk to avoid lumps. Add minced garlic. Bring to a gentle simmer, stirring until sauce thickens to a spreadable consistency (about 3–5 minutes). Stir in 1 tbsp grated Parmesan, 1 tsp salt, 1/2 tsp black pepper and a pinch (1/8 tsp) nutmeg if using. Remove from heat and let cool slightly before assembling.

Filling

Prepare vegetables and chicken

Heat 1 tbsp olive oil in a skillet over medium-high heat. Add sliced mushrooms and sauté until browned and any liquid has evaporated, about 4–5 minutes. Add sliced sweet pepper and sauté 2 more minutes until slightly softened. Season vegetables with 1/4 tsp salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes if using. Remove from pan and let cool slightly. If using leftover grilled chicken, slice or shred into bite-sized pieces; if raw, grill or pan-sear until cooked through (internal temp 165°F / 74°C) and cool.

Combine filling components

In a medium bowl, gently mix 1 cup ricotta, 1/2 cup pesto, and 1/2 of the shredded mozzarella (about 1 cup) until uniform. Fold in the cooled sautéed mushrooms and peppers, 1/2 cup chopped artichoke hearts, 1/2 cup roasted red peppers (sliced), and 1 cup grilled chicken. Season mixture with a light pinch of salt and pepper to taste. Keep remaining mozzarella separate to sprinkle inside and on top of calzone if desired.

Assembly

Assemble calzones

Place a rolled dough round on the prepared work surface. Spread about 2–3 tbsp of the white sauce in the center, leaving a 1–1.5 inch border. Spoon about half of the filling (for one calzone) onto the sauce, leaving edges clear. Sprinkle about 1/4 cup additional shredded mozzarella over the filling. Fold the dough over to form a half-moon and press edges to seal. Crimp the edge with fingers or a fork to ensure a tight seal. Repeat for the other portion of dough and remaining filling.

Prep for baking

Beat 1 egg with 1 tsp water to make an egg wash. Lightly brush each calzone with egg wash, avoiding seams if possible. Using a sharp knife, cut 2 small vents in the top of each calzone to allow steam to escape. Sprinkle a little Italian seasoning or dried oregano on top if desired. Transfer calzones to a parchment-lined baking sheet or preheated pizza stone.

Bake & Serve

Bake

Bake in the preheated 475°F (245°C) oven for 12–18 minutes for medium calzones (large may take 18–22 minutes), until crust is golden brown and internal filling is hot. If the top is browning too quickly, tent with foil for the last few minutes.

Rest & serve

Remove calzones from oven and let rest 5 minutes to settle the filling. Serve each calzone with warmed marinara sauce (about 1/2 cup per calzone) on the side for dipping. Slice in half to serve. Optionally garnish marinara with a sprinkle of grated Parmesan.