It’s not a secret that pizza is probably my favourite food. I mean it’s possibilities are endless, as are it’s forms – so today I bring you the calzone. The inspiration for this recipe was the Olivieri Olive Oil and Garlic Pesto that I received along with a variety of the other Olivieri Fresh Sauces, all of which:
- Contain no artificial flavours, colours or preservatives
- Are freezable and microwavable
- Have easy to open packaging and improved flavours
I was chatting on Facebook after I received my package of samples and my niece mentioned how she loves using the Olivieri Sundried Tomato Pesto as a substitute for pizza sauce. Once I heard pizza, I was like a dog with a bone and had to come up with something… and what I came up with was delicious (and pretty easy).
- 1 recipe pizza dough, while I recommend my recipe, you can use any dough – you will need enough for a large pizza.
- 2 boneless skinless chicken breasts, chopped into small bite-size pieces
- 1 tbsp olive oil
- 2 cups broccoli, steamed but still firm
- 2 tbsp chopped jarred roasted red peppers
- 1 tub (170g) Olivieri Olive Oil and Garlic Pesto Sauce
- 1 cup shredded mozzarella cheese
- 1 cup shredded old cheddar cheese
- S&P to taste
Prepare the pizza dough, and while it’s rising:
In skillet over medium-high heat, sauté the chicken pieces in the olive oil until they are no longer pink, seasoning with just salt and pepper. While the chicken is cooking, steam the broccoli (I recommend in the microwave for about 2 minutes or so) until it is just starting to soften. Once the chicken is cooked, remove from heat and add in the broccoli, roasted red peppers, sauce and both cheeses. Mix together and then pop the filling in the fridge until the pizza dough has risen, you don’t want the filling to be hot when you make the calzones.
Once the dough has risen and the filling has cooled, cut the dough into 4 equal pieces, roll into balls and place on a floured surface. Cover the balls with a dishtowel and let rest for 15 minutes, this will make them easier to roll and stretch. Stretch and roll each ball into a circle about 8 inches in diameter and place about a quarter (just shy of a cup-ish) of the filling on one side of the dough circle.
Fold the dough over the filling and turn the edges over on themselves, sealing the edges with your thumbs. Place each calzone on a baking sheet that has been greased and either sprinkled with cornmeal or flour. Using a basting brush, lightly brush the top of each calzone with some of the oils left inside the bowl where the filling was, then cut 2 slits in the top of each calzone so that steam can escape (kitchen scissors work great for this).
Bake in a preheated 450 degree oven for 20 minutes (this is in a convection oven, it will probably be 25-30 in a conventional oven, you want a nice, deep colour on the crust).
These calzones are absolutely delicious and full of fresh garlicky flavour, all of which comes from the Olivieri Olive Oil and Garlic Pesto Sauce. Don’t just take my word for it though, #GetSaucy in your own kitchen.
Disclosure: I am a member of the MLF Connects program. As part of my participation in this program I have received compensation, however all opinions in place and ideas on this blog are my own and genuine.