Description
Roasted broccoli and white pizza toppings (ricotta, mozzarella & Parmesan) stuffed into whole wheat dough become calzones that are pizza parlor worthy.
Ingredients
Scale
For pizza dough:
- 1 package yeast
- 1 teaspoon sugar
- 1 3/4 cup warm water
- 2 – 2 1/4 cups bread flour
- 1 cup white whole wheat flour
- 1/4 teaspoon salt
For broccoli ricotta filling:
- 4 cups finely chopped broccoli
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 (15 ounce) container part-skim ricotta cheese
- 4 ounces fresh mozzarella, diced
- 1/2 cup grated Parmesan or Romano cheese
- 1 egg
- 1/2 teaspoon red pepper flakes
Instructions
- In large mixing stand bowl, add yeast, sugar and 1/2 cup water water. Let sit for about 5 minutes until yeast dissolves and starts to foam.
- Slowly add in remaining water, 1 1/2 cups bread flour, white whole wheat flour and salt. Using dough hook (or wooden spoon if not using stand mixer), mix together ingredients, adding the remaining 1/2 – 3/4 cup bread flour, a few tablespoons at a time as needed. Once the dough comes together, allow the dough hook to continue to knead the dough for about 5 minutes, then knead into a ball by hand (or if kneading by hand, turn out onto a floured surface and knead for about 5 minutes.)
- Coat mixing bowl with cooking spray and add dough ball back. Cover with plastic wrap and a dish towel. Let rise for about 1 1/2 – 2 hours.
- If using pizza stone, place in oven on lowest rack. Preheat oven to 450 degrees Fahrenheit.
- In a bowl, mix together broccoli, olive oil and garlic. Spread out on roasting tray and cook for about 5 minutes. Remove from oven and cool slightly.
- Turn up oven to 500 degrees.
- In same bowl, add back in broccoli, ricotta, mozzarella, parmesan, egg and red pepper flakes. Mix together until all ingredients are incorporated.
- Punch down down dough and divide into 6 sections. For each calzone, roll into a 9-inch circle and spread about 1/2 cup of broccoli mixture over half of circle, leaving an 1-inch lip. Fold over dough and twist together edges to seal. Press seal down firmly to make sure calzone is fully sealed.
- With a knife, cut 3 – 4 air vents diagonally over top of calzone. Place 3 calzones on parchment paper on a pizza peel or on a baking tray (if you don’t have a peel or pizza stone.)
- Place parchment with calzones on pizza stone in oven or if you don’t have a pizza stone, place tray on lowest rack.
- Bake for about 10 minutes until golden brown. Let cool on rack for about 5 -10 minutes before serving. Bake remaining 3 calzones.
Notes
Adapted from Cook’s Illustrated Ricotta Calzones