Beetroot & Roast Vegetable Calzone

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  • Vegetarian Recipe

Makes: 6-8

Calzones are a twist on your standard pizza where all the goodies are on the inside. Beetroot & Chia Seed Pickle is so versatile – try  with tomato, feta & spinach, or potato rosemary & Parmesan cheese. These pockets of goodness would make perfect lunchbox fillers as well as a delicious dinner option.

Photo & Recipe by Jana @the_macpherson_diaries

INGREDIENTS

Pizza Dough (bread maker version)
  • 1 cup warm water
  • 2 Tbsp olive oil
  • 1 tsp salt
  • 3 cups high grade flour
  • 1 Tbsp surebake yeast

Filling

METHOD

To Make Pizza Dough
  1. Place all ingredients, in the order noted above, into bread maker pan. Put on dough cycle.
  2. Once finished, tip dough out onto a floured surface. Punch down dough and divide into 6 (or 8 if you want smaller calzones). Form each piece into a ball and place on a plate or tray to rise. Cover with a tea-towel and let the dough double in size somewhere warm for around 40 minutes.

To Make Calzone Pizza

  1. Preheat oven to 220°C fan bake.
  2. Take pizza dough balls and roll into circles approximately the size of a side plate.
  3. Spread half of each pizza dough round with a tablespoon of Beetroot & Chia Pickle. Top with roast vegetables and approx 2 tablespoons of grated cheese.
  4. Fold dough over the contents to make half circles. Pinch the edges together with finger tips and crimp with a fork.  
  5. Brush egg over the top of the pastry. 
  6. With a sharp knife cut 3 large slits in the top, this lets the steam out while cooking.
  7. Bake for 15-25 minutes until golden and cooked through.
  8. Serve and enjoy!
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