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Calzone (vg / v)

Inspired by calzone in Salzburg
Vegetarian and vegan if made without cheese (or with soy cheese)
Makes two large calzones
Original post (with pictures and Salzburg memories!) here


For the dough
2 cups plain flour
Pinch salt
3 - 4g (1/2 sachet) dry instant yeast
3/4 cup warm water
Dried herbs to taste - I like oregano and basil

For the filling
~3 tbsp tomato paste (1 sachet if you buy sachets)
Drizzle olive oil
1 small or 1/2 large onion, sliced
1 small zucchini, sliced
1 capsicum, diced
1/4 cup mushrooms, sliced
2 tomatoes, diced
1 - 2 tsp dried oregano (or herb/s of choice)
Salt and pepper to taste
Optional: grated cheese (I use cheddar for Mr Bite's version, probably about 1/4 cup)


For the dough

- Combine the flour, salt, yeast and warm water in a large bowl. Knead for several minutes until smooth and then leave in a warm place for about an hour, until doubled in size.

For the filling
- Saute the onion, zucchini and capsicum until soft, about 4 minutes. Add the mushrooms and keep over low heat for another 1 - 2 minutes. Remove from the heat and add the tomatoes, oregano and seasonings.

To make the calzone
- When the dough is ready, preheat the oven to 220'C and knead the dough again lightly before dividing into two. Add any herbs to the dough at this stage. Roll out on a floured surface into rounds that are ~2 cm thick. Spread each with tomato paste. Place one half of the filling on one side of the dough, and then fold over the other side to enclose the filling. Brush edges with water if needed and pinch to close. If using cheese, add cheese to the filling ingredients within the calzone.

- Bake on a lined baking sheet for 20 minutes.