It’s like a Greek pizza – just in a superior calzone form
As I’ve often mentioned, there’s something that’s therapeutic about rolling out your dough, personalizing the portions and fillings, and satisfying your empty stomach with a fresh from the oven calzone.
This time around, we’re going Greek – filling the calzone with a savory and colorful assortment of olives, cheeses, and veggies. For cheeses, we’ve got your classic mozzarella, but that plays second fiddle to a creamy ricotta base and tangy bite of crumbled feta. And among all that melted cheese, the Greek calzone also features a blend of sliced kalamata and green olives, roasted red peppers, sun-dried tomatoes, sliced onions, artichoke hearts, and sliced spinach. As with all calzones, enjoy with a big old bottle of your favorite wine.
The below portion amounts of each ingredient are more rough recommendations than exact measurements. Feel free to fine-tune the fillings to your preference. One thing to note, that since a lot of these ingredients come in brines and jars of liquid, it’s a good step to try and dry off the ingredients as much as possible to not oversaturate the calzone dough – use a paper towel pat them dry as needed.
Time You Need
- ~10 minutes prep
- ~25 minutes cooking
- Yields: 2 calzones
What You Need
- ~1 pound of pizza dough (homemade or ready-to-bake store bought)
- ~2 cups of spinach, finely chopped
- ~1/2 cup ricotta
- 5 cloves minced garlic
- 1/2 red onion, finely sliced
- ~1 cup finely shredded mozzarella
- ~ 1 cup of crumbled feta
- 1 /2 cup of sun dried tomatoes
- 1/2 cup of sliced roasted red peppers (from a jar)
- ½ cup of sliced kalamata olives
- 1/2 cup of sliced green olives
- ~ 1 cup of quartered artichoke hearts (canned or from a jar)
- Garlic salt, to taste
- Pepper, to taste
- Garlic powder, to taste
- Red pepper flakes, to taste
- Pasta or tomato sauce (for serving)
- Olive oil
What You Do
- Start by preheating the oven to 400 degrees.
- Take the pizza dough and spit to two even pieces. Roll each piece out into a flat circle.
- Starting with one portion of dough, coat the surface in ricotta, and sprinkle on red pepper flakes, garlic salt, garlic powder, and black pepper. Repeat for second.
- Then top each piece of dough with even portions of the artichoke hearts, olives, roasted red peppers, sliced onion, spinach and sun dried tomatoes.
- Then sprinkle on the feta and mozzarella.
- Fold dough over to form a pastry and seal edges with a fork.
- Optional* Season the top of the calzone with olive oil and some garlic powder or salt, and Italian seasoning.
- Repeat steps for second calzone.
- Place on a greased baking sheet and cook for about 20-30 minutes until golden brown.
- Remove from oven and serve with tomato sauce and a bottle (or two) of wine and enjoy!