Beetroot & Roast Vegetable Calzone

  • Vegetarian Recipe

Makes: 6-8

Calzones are a twist on your standard pizza where all the goodies are on the inside. Beetroot Chutney 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


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


  • 8 Tbsp Anathoth Farm Chutney
  • 1 cup Cheddar Cheese, grated
  • 4 cups roasted vegetables (we used kumara, zucchini & red onion)
  • 1 egg, lightly beaten
  • herbs, optional


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 your favourite Anathoth Farm Chutney. 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 fingertips 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!