Homemade Vegetable Packed HelloFresh Chorizo Calzone
At the Fresh 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½
Red Onion
1
Red Pepper
Yellow Pepper
1
Leek
1
Plum Tomatoes
1
Diced Chorizo
8
Flour
(Contains: Cereals containing gluten)
2
Northern Dough Co. Pizza Dough
(Contains: Cereals containing gluten)
2
Tomato Puree
1
Mozzarella
(Contains: Milk)
1
Dried Italian Herbs
Utensils
Instructions
Preheat your oven to 200 degrees. Peel and chop the red onion into bite-sized chunks. Remove the core from the pepper and chop into 3cm chunks. Cut off the root and green leafy part from the leek, then slice it widthways into 1cm thick discs. Cut the plum tomatoes in half.
Place all your veggies on a baking tray and coat in a splash of olive oil. Add a good pinch of salt and black pepper and pop on the top shelf of your oven for 20 mins.
Heat a splash of olive oil in a frying pan on medium heat and once hot add the chorizo. Cook for a few mins until slightly crisp at the edges, then take the pan off the heat.
Dust your work surface with the flour (yep, we thought of everything!), roll out the pizza dough 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, remove from your oven and 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 calzone, run a wet finger around the border of each pizza base, then fold over and press the edges down to seal. Cook on the top shelf of your oven for 8-10 mins. Job done!
