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Veggie Calzone

Veggie Calzone

with Red Pepper and Leek

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We get pretty excited about pizza at the Fresh Farm. We're partial to a pie, too. But a pizza-pie hybrid? Wow! The deliciousness is almost overwhelming! As a folded pizza, the calzone combines the best of both worlds. Its name comes from the Italian word for 'trouser-leg' or 'stocking', so called because it's stuffed full of good things. Cook it as your first meal this week so you get the dough at its freshest. Enjoy!

Tags:VeggieEat FirstSummer
Allergens:Cereals containing GlutenMilk

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 conflict 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.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Onion

1 unit(s)

Red Pepper

1 unit(s)


1 punnet(s)

Cherry Tomatoes

1 tbsp


(ContainsCereals containing Gluten)

2 unit(s)

Northern Dough Co. Pizza Dough

(ContainsCereals containing Gluten)

30 grams

Tomato Puree

1 ball(s)



1.5 tsp

Dried Italian Herbs

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3142 kJ
Energy (kcal)751 kcal
Fat18.0 g
of which saturates10.0 g
Carbohydrate110 g
of which sugars20.0 g
Protein39 g
Salt3.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Rolling Pin
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C and pop a baking tray (two if you're cooking for three or four) on the middle shelf to heat up. Halve, peel and chop the red onion into bite-sized chunks. Halve, then remove the core from the red pepper and chop into 3cm chunks. Remove the root and dark green tops from the leek then slice into 1cm thick discs. Cut the cherry tomatoes in half.


Put the veggies on another baking tray, drizzle with oil and season with salt and black pepper. Toss to coat evenly then roast on the top shelf of your oven for 20 mins.


Dust your work surface with the flour and roll each dough ball into a circle roughly 25cm across and about ½cm thick. TIP: If you don’t have a rolling pin you can always use a wine bottle (or even a tin can at a push!).


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 (make sure you only cover one half, so you can fold the other half over). Turn your oven up to 220°C. Tear the mozzarella cheese over the veggies and sprinkle on the Italian herbs. TIP: To prevent the pizza base getting soggy, be careful not to add any excess water from the vegetables.


To make your calzones, run a wet finger around the border of each pizza base, then fold over the uncovered half and press the edges down. Roll the edges back over on themselves to seal tightly. Remove the hot baking tray from your oven and carefully transfer the calzones. Make a little a hole in the top of each with a knife so the steam can escape. Bake on the top shelf of your oven for 15 mins. Eat immediately!