ROASTED VEGETABLE CALZONE
ROASTED VEGETABLE CALZONE
2 pre-made pizza dough
2 leeks white part only, cleaned and cut into 4 inch pieces (6.5cm)
2 red peppers cleaned and cut into 1 inch slices (1.6cm)
2 cups button mushrooms cleaned (500ml)
6 cloves of garlic with skins in tack
2 cups spinach cleaned (500ml)
¾ cup goat cheese (185ml)
2 cups grated provolone cheese (500ml)
½ cup chopped sun dried tomatoes (125ml)
½ cup fresh basil chopped
2 tablespoons olive oil (30ml)
2 bamboo skewers soaked in water for 1 hour
Olive Crust
½ cup black Kalamata olives pitted and halved (125ml)
1 teaspoon capers
6 cloves of roasted garlic
¼ cup olive oil (60 ml)
The juice of 1 lemon
Egg Wash
1 egg
2 tablespoons water (30 ml)
Flour for dusting
Cornmeal for dusting
Prepare vegetables: Cut leeks to size and leave the top root attached. Soak the standing up in a large container of cold water root side up. (Note leeks have a large amount of dirt between leaves; by soaking up side down the dirt will fall to the bottom of the container. You may have to repeat several times to remove all grit and dirt.
Clean mushrooms by lightly brushing with a dry cloth or mushroom brush.
Cut and remove seeds and veins from peppers.
Place garlic cloves with skins in tack on soaked bamboo skewers.
Place all vegetables in a large bowl.
Toss vegetable with olive oil and evenly coat season with salt and pepper.
Preheat barbeque to 375°F/190°C or medium high heat.
Oil preheated barbeque grate.
Place leeks and garlic on grill first and grill for 4 minutes. Flip leeks and add the mushrooms and peppers. Cook the mushrooms and peppers for 2 minutes per side (The vegetables should still be tender- crisp as you will be cooking them again later in the calzone). Remove all the vegetables. Place in tray and let cool.
Peel the skins from garlic and reserve for olive crust.
Once vegetables are cool chop all into bite sized pieces. Set aside.
In a food processor combine olives, roasted garlic, lemon juice and capers blend just to combine with the pulse button. The mixture will be slightly chunky.
Lightly sprinkle board with flour and cornmeal.
Roll pizza dough into 2 x 12 inch rounds (2 x 19.6cm) on a lightly floured board.
Smear olive mixture on half of the pizza dough. Leave a 1 inch border around the outside. Repeat with the other rolled pizza dough. Place cheeses on top of olive crust then top with spinach chopped vegetables and sun dried tomatoes. (Remember keep all ingredients on only half of the pizza skin.)
Sprinkle with freshly chopped basil.
Make egg wash by whisking egg with water in a small bowl. Using a pastry brush, brush egg wash over half of the pizza dough’s border. Carefully fold the crust over top the vegetable cheese mixture to form a half moon shape. Using your fingers or the tines of a fork seal crust by pressing both edges together. You should have 2 ½ moon shaped calzone.
Place calzone on a cornmeal dusted pizza paddle.
Preheat barbeque to 350°F/176°C or medium heat on one side of grill and 250°F/137°C or low heat on the opposite side.
Oil the grill.
Place cal zone on medium heat side for 3 minutes or until crust is set up and can easily be moved.
Move calzone over to low heat side and close lid on barbeque.
Cook with lid down for 20 minutes or until crust is golden brown and crisp. The calzone will puff up to form what looks like a pillow.
Remove from grill with the pizza paddle.
Cut in wedges and serve.
Yield: 8 large wedges
2 pre-made pizza dough
2 leeks white part only, cleaned and cut into 4 inch pieces (6.5cm)
2 red peppers cleaned and cut into 1 inch slices (1.6cm)
2 cups button mushrooms cleaned (500ml)
6 cloves of garlic with skins in tack
2 cups spinach cleaned (500ml)
¾ cup goat cheese (185ml)
2 cups grated provolone cheese (500ml)
½ cup chopped sun dried tomatoes (125ml)
½ cup fresh basil chopped
2 tablespoons olive oil (30ml)
2 bamboo skewers soaked in water for 1 hour
Olive Crust
½ cup black Kalamata olives pitted and halved (125ml)
1 teaspoon capers
6 cloves of roasted garlic
¼ cup olive oil (60 ml)
The juice of 1 lemon
Egg Wash
1 egg
2 tablespoons water (30 ml)
Flour for dusting
Cornmeal for dusting
Prepare vegetables: Cut leeks to size and leave the top root attached. Soak the standing up in a large container of cold water root side up. (Note leeks have a large amount of dirt between leaves; by soaking up side down the dirt will fall to the bottom of the container. You may have to repeat several times to remove all grit and dirt.
Clean mushrooms by lightly brushing with a dry cloth or mushroom brush.
Cut and remove seeds and veins from peppers.
Place garlic cloves with skins in tack on soaked bamboo skewers.
Place all vegetables in a large bowl.
Toss vegetable with olive oil and evenly coat season with salt and pepper.
Preheat barbeque to 375°F/190°C or medium high heat.
Oil preheated barbeque grate.
Place leeks and garlic on grill first and grill for 4 minutes. Flip leeks and add the mushrooms and peppers. Cook the mushrooms and peppers for 2 minutes per side (The vegetables should still be tender- crisp as you will be cooking them again later in the calzone). Remove all the vegetables. Place in tray and let cool.
Peel the skins from garlic and reserve for olive crust.
Once vegetables are cool chop all into bite sized pieces. Set aside.
In a food processor combine olives, roasted garlic, lemon juice and capers blend just to combine with the pulse button. The mixture will be slightly chunky.
Lightly sprinkle board with flour and cornmeal.
Roll pizza dough into 2 x 12 inch rounds (2 x 19.6cm) on a lightly floured board.
Smear olive mixture on half of the pizza dough. Leave a 1 inch border around the outside. Repeat with the other rolled pizza dough. Place cheeses on top of olive crust then top with spinach chopped vegetables and sun dried tomatoes. (Remember keep all ingredients on only half of the pizza skin.)
Sprinkle with freshly chopped basil.
Make egg wash by whisking egg with water in a small bowl. Using a pastry brush, brush egg wash over half of the pizza dough’s border. Carefully fold the crust over top the vegetable cheese mixture to form a half moon shape. Using your fingers or the tines of a fork seal crust by pressing both edges together. You should have 2 ½ moon shaped calzone.
Place calzone on a cornmeal dusted pizza paddle.
Preheat barbeque to 350°F/176°C or medium heat on one side of grill and 250°F/137°C or low heat on the opposite side.
Oil the grill.
Place cal zone on medium heat side for 3 minutes or until crust is set up and can easily be moved.
Move calzone over to low heat side and close lid on barbeque.
Cook with lid down for 20 minutes or until crust is golden brown and crisp. The calzone will puff up to form what looks like a pillow.
Remove from grill with the pizza paddle.
Cut in wedges and serve.
Yield: 8 large wedges
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