Fill this calzone with delicious flavours of eggplant, feta, capsicum, mozarella and red onion for a great vegetarian Italian meal.
Pizza Dough
| 500 g | High grade flour (Main) |
| 1 Tbsp | Extra virgin olive oil |
| 1 tsp | Active dried yeast |
| 1 to dust | Polenta |
Filling
| 1 | Eggplant, pan fried (Main) |
| 1 | Red onion, finely sliced |
| 1 | Red capsicum, roasted |
| 1 | Courgette, halved and sliced, then roasted |
| 8 Tbsp | Tomato paste |
| 1 packet | Spinach |
| 1 to taste | Olives |
| 1 to taste | Feta |
| 1 to taste | Mozzarella cheese |
| 1 | Extra virgin olive oil, to brush |
Directions
- Preheat oven to 200C. Put a pizza stone or heavy baking sheet in the oven.
- Divide dough into 6-8 servings (depending on the size). Roll out each serve into a thin circle. Spread 1 tbsp of tomato paste on to half of each serving. Divide roasted veggies, eggplant, red onion, mushrooms, spinach, olives, feta and mozzarella on to the tomato base of each serving then fold in half and seal off by folding over the edges.
- Place calzones on to the heated pizza stone and brush with olive oil. Bake for 15-20 mins or until golden brown.
