Notes

Roasted Veggies Calzone
1 – 16 ounce Best Pizza Dough, divided in half
4 cups shredded provolone/mozzarella cheese, divided
2 cups Ricotta
2 cups pizza sauce
2 cups chopped portabellos
1 large bell pepper, seeded and cut into chunks
1 red onion cut into chunks
8-10 asparagus stalks, cut into 1″ pieces
2 cups broccoli florets
1 cup cherry tomatoes
1 1/2 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
3/4 teaspoon onion powder
1 teaspoon oregano
2-3 tablespoon olive oil

1. Preheat oven to 400F.
2. Place all of the vegetables on a large, rimmed sheet pan and drizzle with the oil.
3. In a bowl mix together all of the spices and then sprinkle on vegetables.
4. With your hands gently mix/toss the vegetables to coat.
5. Roast for 20 minutes in a single layer.
6. Remove from the oven give it a quick stir and check for doneness. You want the vegetables to be just slightly soft but not mushy. They should still have a little bit of firmness to it. If they are still too firm, roast for another 5 minutes.
7. Remove from the oven and place the vegetables on a paper towel lined plate.
8. Follow the instructions on making the Best Pizza Dough.
9. Thirty minutes before baking (and the dough is ready), place a Pizza Stone on the lower third rack or invert a metal pan and place on the rack.
10. Preheat oven to 500F for 30 minutes. *if using a Pizza Screen , do not preheat the screen but place the oven rack on the lower third rung. In addition have a rack in the middle of the oven as well.
11. If using the pizza stone or inverted pan, stretch out the dough and place on a flour dusted paddle. If you don’t have a paddle stretch out on a flour/corn meal dusted parchment paper.
12. Stretch one of the dough balls into a 12” round circle of even thickness.
13. Place the dough on your pizza screen or paddle.
14. Place 1 cup of cheese on half of the pizza spreading it out to within 1/2” to the edge. (you’ll be folding the dough in half so only place the cheese on the half below where you would fold it – think crescent moon).
15. On top of that place half of the roasted vegetables spreading it out evenly to within 1/2” to the edge of the dough.
16. Ladle 1/2 cup of sauce over top ensuring you do not go to the edge. You need the edges kept clean to seal.
17. Top with 1 cup of cheese and ricotta.
18. Fold, pull and gently stretch the top of the dough to cover the ingredients.
19. Lightly press the edges together and crimp the edges to seal shut. To crimp is to decoratively fold the edges of it, slightly overlapping the folds to create a rounded border.
20. Cut a few small vents into the top of the calzone. You need to let the steam from the filling to escape otherwise it will explode in your oven.
21. Bake on the lower rack for 8-10 minutes or until the crust is golden brown.
22. Remove from the oven and allow to cool for 5 minutes before cutting else you run the risk of all of your filling oozing out.
23. While this is cooling, make the second calzone with the remaining ingredients.