Veggie Calzone Recipe

Mix and Proof

In a large bowl or the bowl of a stand mixer, combine warm water (about 105-115°F/40-46°C), sugar and yeast. Stir gently and let sit 5 minutes until foamy. Add olive oil, flour and salt. If using a stand mixer, attach the dough hook and mix on low until a shaggy dough forms, then increase speed to medium and knead 5–7 minutes until smooth and elastic. By hand, turn dough onto a floured surface and knead 8–10 minutes.

Shape dough into a ball, coat lightly with 1 tsp olive oil, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–90 minutes. (For faster use, let rise 45–60 minutes; for deeper flavor, refrigerate 8–24 hours and bring back to room temperature before using.)

Prepare Vegetables

While dough is rising, preheat a skillet over medium-high heat. Add 2 tbsp olive oil. Add chopped onion and sauté 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Add sliced mushrooms and cook 4–5 minutes until they release moisture and begin to brown. Add broccolini pieces and continue to cook 3–4 minutes until bright and just tender. Add chopped tomatoes last and cook 2–3 minutes until they soften slightly but still hold some structure.

Season the cooked vegetables with 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes. Remove from heat and let cool 10–15 minutes to avoid releasing excess moisture into the cheese filling.

In a medium bowl combine ricotta, 1 cup shredded mozzarella (reserve 1/2 cup for sprinkling), grated Parmesan, chopped basil and 1 egg. Stir until smooth and evenly combined. Taste and adjust seasoning with a pinch of salt and pepper if desired.

Fold the cooled vegetable mixture into the ricotta mixture gently — you want the vegetables evenly distributed but not to completely break down the tomatoes. If the vegetables appear very wet, gently press them in a sieve or on paper towels to remove excess liquid before folding in.

Preheat oven to 475°F (245°C) and place a pizza stone or an inverted baking sheet in the oven to preheat as well. Line a second baking sheet with parchment paper for assembly.

Turn risen dough out onto a lightly floured surface. Divide into 2 equal portions for two medium calzones (about 10–12" each) or keep whole for one large. Roll or stretch one portion into a 9–10" circle about 1/4" thick, dusting with flour as needed.

Spoon about half of the filling onto one side of the dough circle, leaving a 1" border around the edge. Sprinkle reserved 1/2 cup shredded mozzarella over the filling. Brush the exposed border with a little beaten egg (from the egg wash) to help seal.

Fold the dough over to create a half-moon, pressing edges together to seal. Fold the edge over and crimp or use a fork to press firmly all the way around. Cut two small slits in the top to vent steam.

Egg Wash & Bake

Whisk the remaining egg with 1 tsp cold water and brush the top of the calzone lightly with the egg wash. Brush a little olive oil over the top as well for added color. Transfer the calzone on the parchment to the preheated stone or inverted baking sheet. Bake for 12–16 minutes until golden brown and internal temperature reaches ~200°F (93°C). Rotate halfway if necessary for even browning.

Remove from oven and let rest 5–7 minutes before slicing to allow cheeses to set. Repeat assembly and baking for second calzone if making two.

Slice and serve with optional marinara or extra basil. Leftovers can be wrapped and refrigerated up to 3 days or frozen up to 1 month. Reheat in a 375°F (190°C) oven until warmed through and crisp on the outside.