Homemade Vegetable Packed HelloFresh Chorizo Calzone
At the HelloFresh Farm we get pretty excited about pizza. But a combination of pizza and pie; the deliciousness is overwhelming!! This week we are bringing you the calzone - a pizza pie! We get the freshest dough from our supplier the Northern Dough Company, to make sure you get the tastiest pizza pie.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Red Onion
1
Red Pepper
1
Yellow Pepper
1
Leek
2
Cherry Tomatoes
2
Diced Chorizo
2
Flour
(Contains Cereals containing gluten)
4
Northern Dough Co. Pizza Dough
(Contains Cereals containing gluten)
3
Tomato Puree
2
Mozzarella
(Contains Milk)
2
Dried Italian Herbs
Nutritional information
Utensils
Instructions
Pre-heat your oven to 200 degrees. Peel and chop the onion into bite-sized chunks. Remove the core from the pepper and chop into 3cm chunks. Chop the leafy green part and the base from the leek, then chop it widthways into 1cm thick discs. Chop the cherry tomatoes in half.
Toss your veggies in a splash of olive oil and a good pinch of salt and pepper. Cook them on a baking tray in your oven for 20 mins.
Heat a splash of olive oil in a pan on medium heat and once hot add the chorizo. Cook for a few mins until ever so slightly crispy at the edges, then take the pan off the heat.
Dust your work surface with the flour (yep, we thought of everything!), roll the pizza dough out into round pizza shapes, roughly 25cm across, and place on a lightly oiled baking tray. Tip: If you don’t have a rolling pin you can always use a wine bottle wrapped in clingfilm.
Spread the tomato purée thinly over each pizza base, leaving a border of around 2cm at the edge.
Once your veggies are soft, divide them between each pizza base (making sure you only cover one half of each base, so you can fold the other half over). Tip: To prevent the pizza base getting soggy, be careful not to add any excess water from the vegetables. Tear the mozzarella on top of your veggies and sprinkle over the Italian herbs and chorizo. Turn your oven to maximum temperature.
To make your calzones, run a wet finger around the border of each pizza, then fold them over and press the edges down to seal. Cook on the top shelf of your oven for 8-10 mins. Job done!
