Vegetable calzone

Name: vegetable calzone
Cook time: 30 min
Total time: 80 min
Yield: 4
Cuisine: Italian
Ingredients: 400 g wheat flour; 3 el traditional olive oil; 4 g dried yeast pouch 7 g; 1 tl salt; 225 ml water lukewarm; 1 zucchini; 190 g marinated artichoke hearts little pot; 2 romatomat; 1 Red pepper; 1 el dried Italian herbs; 150 g grated cheese for pizza

Always tasty, such a double-folded pizza. This calzone is richly filled with zucchini, artichoke, tomato and paprika.

Ingredients

Kitchen Stuff

1 rolling pin
1 baking paper

Directions

Put the flour in a large bowl. Add the oil, yeast, salt and lukewarm water.
Knead in 5 minutes to a smooth dough. Add extra water or flour if the dough is too dry or too sticky.
Leave it on a draft-free place covered with a damp tea towel for about 1 hour or until it has doubled in volume.
Meanwhile cut the zucchini into cubes of ½ x ½ cm (brunoise). Let the artichoke hearts drain and collect the oil. Cut the hearts roughly.
Cut the cream tomatoes into pieces, remove the seeds and cut the flesh into pieces.
Halve the peppers in the length, remove the seeds and cut the flesh into thin strips.
Heat 3 tablespoons of artichoke oil in a skillet. Stir fry the zucchini, artichoke, tomato and paprika with the Italian herbs for 5 minutes on medium heat.
Season with pepper and salt.
Preheat the oven to 220 ° C.
Knead the dough and divide into 2 equal pieces. Roll them out onto a floured sheet to form pizza bases of Ø 30 cm.
Place the dough on a baking sheet covered with parchment paper. Scoop the vegetables from the pan, drain and spread over 1 half of each pizza base.
Sprinkle generously with the cheese and fold the other half of each pizza base over the filling. Press the dough firmly. Fry in about 20 minutes until golden brown and done.
Yummy! .