Slow Roasted Calzone
This recipe makes two calzones or pizzas. It may seem time-consuming but while the dough is rising you can create a rich thick and sticky tomato sauce. Slow roasting also brings out the best in your toppings.
Serves 4
Cooking and preparation time 45 minutes.
Vegan
This recipe is for 2 calzones (or 2 pizzas)
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Ingredients
For the dough
360g plain white flourÂ
Half tsp salt
1 tsp sugar
2 tsp fast active yeastÂ
2 tbsp olive oil
240ml lukewarm water
 For the tomato sauce
1 tbsp olive oil
1 red onion finely chopped
1 clove of garlic, crushed
400g tinned tomatoes
1 tsp oregano
500ml vegan stock
1 tbsp tomato purée
For the topping
2 tbsp olive oil
1 red onion, finely sliced
1 red pepper, finely sliced
1 yellow pepper, finely sliced
1 standard can of artichokes, drained and sliced
300g chestnut mushrooms, sliced
75g pine nuts
1 tsp dried oregano
Method
To make the dough
1. Sift the flour into a large bowl, add the salt, sugar and yeast, and then stir.
2. Make a well in the flour, add the oil and then gradually add the water, stirring continuously to form a dough.
3. Dust your work top with a little flour then knead the dough for 8 minutes.
4. Divide the dough into two halves and place into a clean bowl, cover with a clean cloth and put in a warm place.
5. Leave the dough to rise for 40 minutes while you prepare the sauce and topping.
To make the sauce
1. Heat the oil in a frying pan and gently fry the onions for five minutes, then add all of the other ingredients.
2. Turn down the heat and allow to simmer for 30 minutes until ready to use, stirring occasionally. It should be rich and sticky. Â
To make the topping
1. Preheat the oven to 200C. Place the onions and peppers onto one tray and the artichokes and mushrooms on to another.
2. Sprinkle oregano on top, drizzle with the olive oil and season with black pepper.
3. Place in the oven for 20 minutes. (Do not add the pine nuts).
Back to the two pieces of dough
1. After 40 minutes, the two pieces of dough should have risen to twice their original size.
2. Turn the dough out onto a floured surface and gently roll each out to the size of a large dinner plate.
3. If you prefer a pizza skip to the pizza method*.
4. Place half the sauce on one half of the rolled out dough and add half the filling and pine nuts.
5. Using a pastry brush wet the edge of the dough.
5. Fold over the dough pulling and pinching it together to seal the join. It will look like a large Cornish pasty.
6. Carefully place the calzone on a floured baking try and bake for 10 minutes until golden brown. Repeat for the second calzone or make up as a traditional pizza.
Serve with a fresh salad.
Pizza method
1. Place the rolled dough bases onto floured baking trays and assemble your pizzas by putting the tomato sauce, pine nuts, onions, peppers, artichokes and mushrooms on top.
2. Then sprinkle with a little oregano and olive oil and bake in the oven for ten minutes.
