Veggie Calazon

I created this recently in an effort to use up several vegetables in my kitchen, as well as incorporate the fresh produce growing in my patio garden. I've used low fat cheese sparingly to try and up the healthy factor, but any cheese will do.

The calzon bread is made using this dough.

Filling Ingredients

1 can tomato paste + 1/2 can water

handful fresh basil, torn

handful fresh oregano, chopped

1 yellow crook-neck squash, diced

1 tomato, sliced

1 red bell pepper, diced

1/4 cup (approx.) Low-fat cheddar cheese

1/4 cup (approx.) plain feta cheese, crumbled

1 teaspoon garlic salt

2 teaspoons pepper

1-2 teaspoons red pepper flakes

Directions:
Pre-heat your oven to 500 degrees with the pizza stone on the lowest rack.

Heat the tomato paste on the stovetop. Add about a half a can of water to help thin it out just a bit. Add in all of the vegetables and simmer, stirring occassionally, for about 10 minutes. Add the garlic salt, pepper, and red pepper flakes to taste.

Meanwhile, spread out your whole wheat dough on a piece of parchment paper sprinkled with cornmeal. Using your fingers, push and spread the dough until it is about 1/8 to 1/4 inch thick and in the shape of a large circle.

Using a spatula, spread the vegetable sauce to about a 1/2" from the edge of the dough. Sprinkle with the feta cheese and top with a small amount of shredded low-fat cheddar cheese.

(This picture shows the calzone before it was sprinkled with cheddar.)



Pick up the edge of the dough closest to you and folder over so it meets the top edge of dough. Press the edges together, sealing in the filling. Gently press the middle of the calzone to help re-distribute the filling.

Place the calzone (still on the parchment paper) on the hot pizza stone and cook for approximately 10 minutes. The dough should be slightly crisp and browned.

Let cool about 5 minutes before eating.