Roasted Tomato, Mozzarella and Pesto Calzones
Inspired by techniques from NYT Cooking.
Six savoury baked pastries encasing sweet, concentrated roasted tomatoes, fresh mozzarella and aromatic basil pesto.
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Method
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Equipment
- stand mixer with dough hook or large bowl and wooden spoon
- rimmed baking tray
- sieve
- rolling pin
- pastry brush
- pizza stone (optional)
- large spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 758 kcal |
| Protein | 29.6 g |
| Carbohydrate | 73.8 g |
| of which sugars | 8.4 g |
| of which free sugars | 2 g |
| Fat | 38.3 g |
| of which saturates | 15.1 g |
| Fibre | 4.6 g |
| Salt | 3.44 g |
Protein per 100 kcal
3.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Dough
- 240 ml warm water
- 12 g caster sugar about 1 tbsp
- 1½ tsp dried active yeast
- 480 g plain flour
- 6 g fine sea salt or table salt about 1 tsp
- 30 ml olive oil
Tomatoes
- 905 g small tomatoes (cherry or similar), halved
- 30 ml olive oil
- 2 garlic cloves, cut into slivers
- 3 g fine sea salt or table salt about ½ tsp
Filling
- 135 g basil pesto (9 tbsp)
- 455 g low-moisture whole-milk mozzarella (not fresh), grated
To finish
- 1 large egg, beaten with 1 tsp water
- ½ tsp flaky sea salt
- 1
Start dough. Mix the warm water with caster sugar, sprinkle the dried yeast on top and leave undisturbed for 5 min until the surface turns foamy.
- 2
Make dough. Add the plain flour, salt and olive oil to the yeast liquid and mix on low speed until everything comes together, then on medium speed until you have a smooth ball of dough.
- 3
First rise. Cover and leave somewhere warm for about 1 hour until roughly doubled in size.
- 4
Roast tomatoes. While the dough rises, heat the oven to 150 °C, place the halved tomatoes cut side down on a rimmed baking tray, drizzle with olive oil, scatter with garlic slivers and season with salt, roast for 40–45 min until the skins wrinkle and the tomatoes have shrunk, cool slightly, slip off and discard the papery skins.
- 5
Drain. Put the skinned tomatoes and garlic in a sieve and let them drain (discard the juice that collects).
- 6
Divide. Turn the risen dough onto an unfloured surface, cut it into 6 roughly equal pieces of about 120 g each and roll each under a cupped hand into a tight ball.
- 7
Rest. Cover and leave for 15 min (or chill overnight under oiled cling film and bring back to room temperature before continuing).
- 8
Prepare oven. Heat the oven to 260 °C with the pizza stone on the lowest shelf inside (or brush a large rimmed tray with oil).
- 9
Assemble. Roll each ball to a 20 cm circle, spread 1½ tbsp of the basil pesto thinly over it leaving a 2–3 cm border, pile a sixth of the mozzarella onto one half and top with a sixth of the roasted tomatoes, fold over the dough and then roll and crimp the edges firmly to seal.
- 10
Brush. Brush each calzone with the beaten egg and water mixture and sprinkle with flaky sea salt.
- 11
Bake. Using a large spatula, move them onto the hot stone or tray, positioning at an angle to fit all three, and bake for 18–23 min until puffed up and deep brown, covering loosely with foil if the tops are darkening too quickly, cool for 5 min before serving.
Storage
Serve warm. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
