Roasted Vegetable Whole Wheat Calzones
yield: 8 calzones
1 lb. whole wheat pizza dough (*see below for recipe, or just find a good pizzeria and buy some)
3 tablespoons Olive Oil
2 medium zucchinis, diced
2 large carrots, peeled and diced
1 medium onion, large dice
4 large cloves garlic, smashed
1/2 teaspoon dried basil
1 cup good pizza sauce
2 cups grated mozzarella cheese
1/4 cup parmesan cheese
for the top:
If making your pizza dough from scratch, make that first. In a large bowl, combine 1 cup warm water with 2 1/4 teaspoons quick rise yeast (1 packet) and 1 teaspoon sugar or honey. Proof 5 minutes. Stir in 2 tablespoons olive oil, 2 1/2 teaspoons salt, 1 cup whole wheat flour and 1 1/2-2 cups all purpose flour (start with 2 cups total and work your way up). Knead dough 5 minutes. It should be slightly sticky but smooth. Coat in olive oil, place in large clean bowl and cover with plastic wrap or a clean kitchen towel. After 1-2 hours dough should have doubled in size. After it has risen, it is ready to use.
Preheat oven to 400 degrees. On large baking sheet, toss all vegetables with olive oil, basil, salt and pepper. Spread out in one even layer on baking sheet. Bake 20-25 minutes until vegetables have browned and softened. Remove from oven and set aside to cool.
Preheat oven to 450. Punch dough down and cut into 8 equal portions. Roll into a circle (about 6-8 inches across). Spread about 2 tablespoons pizza sauce on the middle of the dough and top with 1/4 cup cheese. Place a few spoonfuls of roasted vegetables on top and sprinkle some parmesan cheese over that. Fold dough over fillings and press down to seal with the bottom. Place on greased cookie sheet. Brush top with olive oil and sprinkle on parmesan cheese, garlic salt and parsley flakes. Cut slit in the top. Repeat this process to make 7 more calzones. Bake for 12-15 minutes until dough is baked and has browned slightly. Serve warm.