Vegetarian Calzone with Broccoli and Cheese

Ingredients

• 21 g yeast (0.5 cube)
• 1 pinch sugar
• 500 g flour
• 3 tbsp olive oil
• 1 tsp salt
• flour (for working)
• 1 onion
• 1 Garlic clove
• 1 tbsp Olive Oil
• 600 g fresh broccoli
• Salt
• 200 g shredded mozzarella (or butter cheese)
• 1 tbsp Tomato Paste
• 2 tbsp olive oil
• 1 tbsp ketchup
• 1 tsp dried Italian herb mix
• pepper (ground)
• nutmeg

Instructions

1. 1.

   For the dough, whisk yeast with 250 ml lukewarm water until smooth and knead with the dough hooks of an electric mixer together with the other dough ingredients into a smooth, elastic dough. Cover and let rise in a warm place for about 45 minutes. For the filling, peel and chop onions and garlic. Heat oil, sauté onions and garlic until translucent and let cool. Clean, wash broccoli and cut into florets. Blanch in boiling salted water for about 3 minutes, shock in cold water and drain well. Mix tomato paste with oil, ketchup and herbs. Season with salt and pepper. Combine broccoli with onions and cheese. Season with salt, pepper and nutmeg.

2. 2.

   Preheat the oven to 220 °C (428 °F) fan‑heated. Knead dough again on a lightly floured surface. Divide into four portions, roll each into a ~22 cm circle. Brush each dough circle thinly with tomato paste–herb spread, leaving a 2 cm border. Spoon some broccoli‑cheese mixture onto each. Wet the edges with water, fold dough circles in half and press edges firmly. Place calzones on parchment paper‑lined tray and bake for about 35 minutes. Remove and serve immediately.