I consider pizza one of the greatest foods in the world, and I can happily eat it the same way week after week. I consider myself very good at making pizza. Sometimes, though, I like to try something different. Today I thought I would use the dough I’d set aside for this week to make calzones instead of pizza. Calzones use the same ingredients as pizza, just wrapped up inside instead of spread on top, except the sauce: there is no sauce inside a calzone. Instead, you top it with the sauce, or serve the sauce on the side for dipping. Here is what I did:

First, I removed two containers of frozen pizza dough from the freezer (I made this batch with half white whole wheat flour) and let them rise in the refrigerator for a couple of days (overnight is fine). Then, a couple of hours (at least one hour) before bake time, I removed them from the refrigerator.

I pre-heated the oven to 400 degrees Fahrenheit and chopped half a head of broccoli into small florets and put them in a baking dish. Then I chopped about 1/2 pound of cherry tomatoes in half and put them in another baking dish, to which I also added several cloves of smashed garlic. I sprinkled both with flaked salt then drizzled with olive oil and a touch of balsamic vinegar. The broccoli I roasted for about 15 minutes …

… and the tomatoes 45 minutes.

I removed them from the oven and increased the oven temperature to 500.

I made a tofu ricotta by putting about half a pound of firm tofu in a bowl and adding about 2 Tbsp nutritional yeast, some flaked salt, one frozen basil cube, and the juice of half a lemon, then I squeezed all of that together until it was an even consistency. Then I mixed in a hand-full of Daiya mozzarella and a little bit of Daiya cheddar.

I made a marinara by pureeing a 14.5 oz can of whole tomatoes. I heated some olive oil in a small saucepan, added several pressed cloves of garlic, some chili flakes, flaked salt, and freshly ground pepper, and after sauteing for a minute or two, I added the tomatoes, some dried oregano, and a frozen basil cube. I brought that to a boil, then reduced the heat, covered, and simmered for 10 to 15 minutes.

Next I formed the pizza doughs into circles, though not as thin as I make them for pizza, maybe 1/4″ thick. I placed some of the broccoli, roasted tomatoes, and “cheese” mixture in the middle of each, …

… then I folded each over in half and sealed the crusts closed. (You can brush the edges with water to make them stick if you need to.) I poked some holes on top and brushed them with some garlic oil.

They both got transferred to the oven and baked for about 15 minutes or until nicely browned.

Serve with a tossed salad, with the sauce on the side (or spoon the sauce over the calzones).

I tried to get a picture of the inside of the calzone, but we’d gone downstairs – where it is quite dark – and all I had was my phone. I’d probably be better off just not having any picture at all, but I went through the trouble, so here you go:

This was an interesting change of pace but will never replace good old regular pizza in my book.


  1. FoodFeud Said,

    May 24, 2011 @ 12:01 am

    You know, I’ve never actually had a calzone but they sound right up my alley – a more easily eatable pizza! I’ve been meaning to freeze my fresh herbs – how exactly does that work? I assume you just wash and chop them before freezing? Does it affect the water content of what you make at all – like, how would freezing basil work with something like pesto?
    Thanks in advance and sorry for always grilling you about techniquey stuff!

  2. renae Said,

    May 24, 2011 @ 11:57 am

    FoodFeud, ah, I was lazy and forgot to say that my frozen basil cubes are from Trader Joe’s. They are this brand: I have a black thumb and have never managed to successfully grow enough of any herb that there was any to freeze, so unfortunately I don’t have much advice for you, although I have read articles about doing it. One technique is to chop them and mix with some oil, then put in ice cube trays, which I imagine would work perfectly for pesto. I HAVE frozen curry leaves before because they package so many of them together in the store I can’t use them all at once. I’ve done it two ways: just stuffed them into a freezer bag (on the stem), and wrapped them up in plastic wrap before stuffing in a freezer bag. Both worked okay, so I wouldn’t bother with the plastic wrap again. The flavor of the frozen leaves is not as strong as fresh, so I use more of them, but I think basil freezes well so I’m not sure if that will be a problem. Curry leaves are much thicker than basil, though, so I’m not sure how well my freezing process for them would apply to basil or other herbs.

  3. Amy Said,

    May 24, 2011 @ 11:43 am

    These look so good! I’m gonna try making it soon! I had a vegan calzone once at some place in NY, it was sooo greasy that we could barely eat any of it! It literally oozed grease. I like how you combined tofu ricotta with daiya!

  4. Jes Said,

    May 24, 2011 @ 3:49 pm

    I’m a sucker for a good calzone. Been forever since I’ve made one, but now I’m inspired. Grilled my first pizza the other night too–revolutionary!!

  5. Josiane Said,

    May 28, 2011 @ 2:50 pm

    I *love* roasted tomatoes, and your tofu ricotta sounds great. Really, those calzones must have been awesome!

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