Makes 2 (9 inch) calzones.
Make the dough
222 g water
1 tablespoon olive oil plus more to oil bowls
300 g pizza flour
1 ½ teaspoons yeast
1 teaspoon salt
Place all ingredients in the well of your bread machine and process on the dough cycle. When complete, lightly oil a bowl with olive oil. Gather the dough into a ball and place in the bowl. Cover and let rise for 30 minutes.
While the dough is rising prepare the roasted vegetables and sausages.
Divide the dough in half and form two balls. Place each in a lightly oiled bowl. Cover and let rest for 20 minutes.
Place one ball of dough on a sheet of parchment that is lightly floured. Using your fingers shape into a circle 9 inches in diameter. Repeat with the other ball of dough.
Roast the vegetables and sausages
1 medium zucchini, cut into ½ inch cubes
5 sweet peppers, cut into ½ inch squares
8 ounces of fresh portobello mushrooms, stems removed and cut into quarters
1 small eggplant, cut into ½ inch cubes
6 cloves of garlic, peeled and cut in half
Fresh ground pepper to taste
2 links hot Italian chicken sausages
Olive oil
Preheat the oven to 430° F. Line 2 half sheet pans with parchment.
In a gallon size zipper bag place all the vegetables, garlic and pepper. Add enough olive oil to coat the vegetables.
Spread the vegetables evenly across the 2 pans. Add the sausages and bake for 15 to 20 minutes until the vegetables have browned a little and the sausages have an internal temperature of 165° F.
Slice the sausages into thin disks.
Fill and bake
1 cup shredded or torn mozzarella (if using fresh mozzarella pat dry with a paper towel)
¼ cup grated parmesan
½ teaspoon Italian seasoning
½ teaspoon red pepper flakes
Place an upside down half sheet pan on the middle rack of the oven and preheat the oven to 430° F.
Onto one of the circles of dough spread a layer of mozzarella (¼ cup) in the bottom half leaving a ½ inch border. Spread half the fillings evenly over the mozzarella. Sprinkle ¼ teaspoon Italian seasoning and ¼ teaspoon red pepper flakes on top of the vegetables. Spread another layer of mozzarella (¼ cup) over the fillings then spread half the parmesan on top.
Fold the dough over the fillings and seal by crimping the edges. Repeat with the other dough circle.
Brush with olive oil and bake for 20 minutes in a 430° F oven.
Serve warm with pasta sauce.
Adapted from King Arthur Baking’s Grilled Calzones Recipe.