Greek & Vine Recipe

Prepare oven and surface

Preheat the oven to 475°F (245°C). If you have a pizza stone, place it in the oven while preheating. Lightly dust a work surface with the all-purpose flour.

Roll or stretch the pizza dough into two 8–9 inch rounds for stuffed calzones or one larger rectangle for a folded stuffed pizza. Keep edges slightly thicker to hold the filling.

Cook the vegetables

Bring a small pot of water to a boil. Blanch the broccoli florets for 1 minute until bright green, then drain and shock in cold water. Squeeze out excess moisture. In a skillet over medium heat, add 1 tsp olive oil and sauté minced garlic for 30 seconds. Add the spinach and sauté just until wilted, about 1–2 minutes. Drain and squeeze out excess moisture from spinach.

Combine filling

In a mixing bowl, combine ricotta, crumbled feta, squeezed spinach, blanched broccoli, halved Kalamata olives, sliced pepperoncini, lemon zest, dried oregano, black pepper and salt. If using, fold in the beaten egg to help bind the mixture. Taste and adjust seasoning. The filling should be moist but not watery; if too wet, drain through a fine sieve or add a tablespoon of breadcrumbs (optional).

Portion the filling: divide the filling into two equal portions if making calzones or one portion for a single stuffed pizza. Leave at least a 1/2 inch border on the dough when assembling.

Assemble calzones / stuffed pizza

Place portioned filling on one half of each dough round (or down the center of a rectangle) leaving the border clear. If using mozzarella, sprinkle a thin layer on top of the filling (this helps hold melted edges). Brush the exposed dough edges with a little olive oil. Fold the dough over the filling to enclose (for calzones) or fold sides toward center for a sealed stuffed pizza. Press edges and crimp or pinch to seal. Cut 1–2 small vents in the top to allow steam to escape.

Finish before baking

Brush the outside of each calzone/packed stuffed pizza lightly with olive oil and sprinkle with sesame seeds or extra dried oregano.

Bake

Transfer to the preheated pizza stone or a baking sheet. Bake at 475°F (245°C) for 12–18 minutes, until crust is golden brown and internal filling is hot. If using a thermometer, the filling should reach about 165°F (74°C). Rotate halfway for even browning.

Remove from oven and let rest for 5 minutes before slicing to allow filling to set.

Whisk together extra-virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, honey, salt and pepper in a small bowl or shake in a jar until emulsified. Taste and adjust acidity or sweetness as desired.

Serve the warm calzone or sliced stuffed pizza with a small ramekin of the dressing on the side for dipping or drizzle lightly over slices just before serving.