My inspiration for making a vegetable calzone came from a crate of broccoli rabe I spied at the market. I adore broccoli rabe, and wanted to make an entree that made it the star of the show. I added baby eggplant, roasted red peppers, and sautéed mushrooms to the mix, along with mozzarella and marinara – baked in a pizza crust. It was delicious and reheated nicely the following day!
- 1 pound fresh pizza dough or
- 2 packages of dry active yeast (4 1/2 teaspoons)
- 2 teaspoons granulated sugar
- 1 1/3 cup warm water
- 3 1/3 cups flour
- 1 1/2 teaspoons salt
- 4 teaspoons vegetable oil
- 1 bunch broccoli rabe
- 3 cloves garlic
- 2 tablespoons olive oil
- 2 baby eggplants
- 2 red peppers
- 1 cup sliced mushrooms
- salt and pepper
- 1 cup marinara
- 8 oz. shredded mozzarella
- Preheat oven to 375º, rub peppers with olive oil, place on a baking sheet, and bake until skins are charred and peppers are soft. Let cool, and remove skins, seeds, and cut into strips.
- Rinse off the broccoli rabe and blanch in boiling water for 1 – 2 minutes, drain. Sauté in olive oil with garlic and salt and pepper to taste, set aside.
- Thinly slice eggplant and sauté with the mushrooms in olive oil.
- If you’re not using store bought dough – do the following: Stir the yeast and sugar into the warm water, and let it stand until foamy, about 10 minutes.
- Put flour and salt in the bowl of a food processor, with the machine running, slowly pour in the yeast mixture. Let process for about 45 seconds, add the oil and let machine run for an additional 60 seconds.
- Preheat oven to 400º. Divide dough in half, roll out one portion on a lightly floured surface, ease into a 10″ greased skillet.
- Spoon a half cup of the marinara into the bottom of the skillet. Add the vegetables, sprinkle mozzarella on top, then drop spoonfuls of the remaining marinara over the cheese.
- Roll out the second ball of dough into a circle, and place over the filling. Pinch edges of the bottom and top crust to seal. Using a sharp knife, cut several holes in the top crust to vent.
- Bake for 25 to 35 minutes, until crust is golden brown, and filling is bubbling. Let stand for 5 minutes before serving. Cut into wedges, serves 6.
Interesting! I would never have thought of that, thanks!
You could make a couple for your dinner parties!