Pesto Vegetable Calzone
Preheat oven to 425°F.
Place water in microwave and heat until it is about 110°F. Combine with tablespoon of sugar and yeast and set aside to proof for about 5 to 10 minutes. Mixture will bubble and start to foam.
In a food processor, combine dry ingredients and pulse for 30 seconds until well blended.
Once yeast is proofed, add in eggs, butter, olive oil, Parmesan cheese and seasoning. Mix briefly and slowly add flour mixture one cup at a time. Turn mixer up to medium-high and beat for 2 minutes. The dough will become less sticky as it is mixed. Divide dough ball into two equal-sized balls.
Cover surface with a piece of parchment and dust with rice flour. Place one dough ball on parchment, dust with flour and cover with a second piece of parchment.
Using a rolling pin, roll out dough into a large circle about ¼-inch thick. Remove top layer of parchment. Repeat for second ball of dough.
Spread pesto on one half of each of the dough rounds, leaving a 1-inch border. Cover with cheeses and top with desired vegetables.
Using the parchment to assist, raise empty side of dough and gently fold over side with toppings. Roll and pinch edges of dough together so that both edges are merged.
Sprinkle Parmesan or mozzarella cheese on top. Cut two slits on top of calzone to vent.
Bake for 20 minutes, until crust is golden and firm. Cheese may begin to bubble through top.
- ¼ cup warm water
- 1 tablespoon sugar
- 1 packet active dry yeast
- 1 cup Blue Diamond Almond Flour
- 3¼ cups Blue Diamond gluten-free flour blend (see recipe here)
- 2 eggs
- 2 tablespoons melted butter
- 4 tablespoons olive oil
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Rice flour for dusting
- ¼ cup almond basil pesto (see Almond Pesto Farfalle recipe)
- ½ cup ricotta cheese
- 1 cup grated mozzarella cheese
- Sliced red onion
- Sliced yellow/red peppers
- Sliced cremini mushrooms
- Diced tomato
- Grated Parmesan or mozzarella to sprinkle on crust
Included in this recipe