Roasted veggie calzone. Photo / Supplied
500g high grade flour
1 tsp dried yeast
1 tbsp Olivado Extra Virgin Olive Oil
Polenta for dusting
1 Put the flour, yeast, oil, 300ml lukewarm water and a big pinch of salt in a bowl and mix to a soft, wet dough. Knead dough, lifting it out as you
work to keep it light, until the dough is smooth - about 10 minutes. Try not to add any more flour; it will dry out as you work it. It should be nice and soft when you finish kneading. Put in a bowl cover and leave to rise in a warm place for 2 hours.
1 eggplant, pan fried
½ red onion, finely sliced
1 red capsicum, roasted
1 courgette, halved then sliced, roasted
1 cup mushrooms, sliced
6-8 tbsp tomato paste
spinach
olives
feta
mozzarella
Olivado Extra Virgin Olive Oil
1 Preheat oven to 200C. Put a pizza stone or heavy baking sheet in the oven.
2 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.
