The enclosed pizza calzone is among the most beloved pizzas in general. Typically, it has a stuffing of various vegetables, spices and meat. But, like any other pizza, this type can also be prepared vegetarian-style.
A vegetarian calzone is suitable for anyone. Besides scrumptious, it's low in calories too.
For the filling: 1 zucchini, 1 eggplant, 1 onion head, 3-4 garlic cloves, olive oil, 3 roasted red and green peppers, 1 cup beer, 2-3 tbsp tomato paste, pickles, parsley, black pepper, chili pepper flakes.
For sprinkling: olive oil, 2-3 crushed garlic cloves, dry basil and thyme.
Preparation: Dissolve the yeast, salt and sugar in the water. Stir well. Leave them to become effervescent for about 10 min. Make a well in the flour, pour the liquid in it. Knead a soft dough and place it in a buttered bowl. Cover with foil and set it aside for about an hour.
Dice the zucchini. Dice the eggplant and put the pieces in water for 30 min. Chop the onion and garlic finely. Heat the oil. Braise the onion and garlic in it. Add the vegetables and stir well. Pour in the beer and let it come to a boil under a lid.
After the vegetables soften, add the tomato paste. Leave the sauce on the heat until it thickens. Salt and add the spices.
Place the dough on a floured surface and divide it into 4 equal parts. Roll out each one into a 9 1/2″ (24 cm) circle. Pour the prepared stuffing in the middle. Arrange pickles on top, whole or cut into pieces.
Fold and press the edges of the pizza together well to form a half moon. Use a fork to make a pattern on the edge. Make 2 slight incisions with a sharp knife on top.
Mix together the ingredients for sprinkling on top. Smear each one of the pizzas with it. Bake the calzones in a preheated 430°F (220 °C) oven for about 20 min.