Pictures: Top: The calzone on a plate with some spinach (Popeye would be proud). A healthy lunch– and filling; Bottom: A picture of the inside of the calzone with toppings, before I folded it and baked it for the second time.
If it’s something I absolutely miss on a high-carb way of gourmandizing enough food to make even goats sit back in awe, it’s the calzone. So cheesy, so stuffed with delicious pizza goodness. O pizza, piled high and surrounded by crust, how beauteous you are. How scrumptious. The extra time on my treadmill is worth it.
Yesterday, as these things usually begin, I was in my kitchen and I thought, “What if…” What if I could make a calzone?
You might be skeptical, but if anyone is a skeptic, she is me (skeptical and hungry). No, you don’t have the “doughy” dough dough of the restaurant, high-carb calzone, but because of the extra flip of the dough and added toppings with baking time, I found that the crust becomes more doughy and chewy. Not much, mind you, but enough to make me think that some calzone place just lost their favorite customer.
It’s Thursday, and for a change I’m posting this recipe in the morning so that you can prepare for the weekend (or dinner). I am also hitting some deadlines today and will try to respond to comments when I can. Thanks so much for your support!
Enjoy the latest incarnation of the cauliflower/zucchini crust! I’m so happy with this one, I could schmutz.
*1 batch zucchini dough (1 large zucchini, shredded, one egg, one cup shredded mozzarella)
Preheat oven to 450 degrees F.
In a bowl, mix zucchini, egg and cheese. Grease a cookie sheet and form three circles, making sure to press dough out evenly.
Bake for 10 minutes, or until the edges are brown.
Flip the crusts.
Turn oven temperature to 375 degrees.
On one half of each round, spread sauce and top with toppings, careful to stay at least an inch from the edges. Pile high with toppings (again, carefully staying away from edges).
Around the edge of the crust, sprinkle a small amount of mozzarella cheese. Fold crust over and press edges together firmly with your fingers by pressing down to the pan, leaving slight indentations. (cheese will melt and help hold crust together as well).
Bake for another 30 minutes, or until top is sufficiently golden-brown.
Let rest for 5 minutes. Serve with marinara for dipping, or your favorite sauce.
Serving size: Makes 3 calzones.
Per shell (calculate for toppings):
*I’m sure you could use cauliflower as well.
Notes: For the lactose intolerant among us, friends have reported that soy cheese has worked well in the pizza recipes.
If you want the top to stay ‘inflated’ use toppings which don’t tend to break down during baking (sausage, shunky vegetables, etc). I used mushrooms, fresh spinach and other items which produced a slightly flatter appearance, but still tremendous.
If you don’t need three calzones, use the rest of the dough to make small pizzas for individual servings.