Makes 3 calzone
Ingredients:
Pizza Dough:
1. 5g fresh yeast
2. 165g water or best distilled water (Cooled boiled water)
3. 250g white wholewheat flour
4. 5g sea salt (2% of flour weight)
5. Olive oil to brush the dough
Tomato Pizza Sauce:
1. 3 cherry tomatoes
2. 3 TBS water
3. 1 TBS olive oil
4. 1 tsp wholewheat flour (for thickening)
5. Salt🧂& pepper to taste
Zucchini Potato Pizza:
1. 1 potato sliced thin
2. A handful of zucchini sliced thin
3. A handful of mozzarella cheese
4. 1 pizza dough
5. 1 TBS tomato pizza sauce
6. 1 tsp extra virgin olive oil (to spread on pizza)
7. 1 tsp extra virgin olive oil (to coat the potato and zucchini slices)
8. Salt🧂& pepper to taste
Directions:
Pizza Dough:
1. In a mixing bowl, add yeast and water, mix until the yeast is dissolved.
2. Add white wholewheat flour and salt and mix well.
3. Add the flour mixture bit by bit and knead the dough until it is soft and separate easily from the bowl. You can use an electric mixer to mix and knead the dough for about 5 minutes.
4. Cover and let it rest for 1 hour until double its size.
5. Portion the dough into three and shape them into a ball each.
6. Coat them with cooking oil, cover with plastic and let them rest for 45 minutes until it double its size.
7. You can use your pizza dough now by dusting each with a bit of durum flour, rolling each out and top it with your favorite pizza toppings :-)
8. You can also let it rest overnight in the fridge and slowly ferment. It will be even more flavorful :-) I prefer to let it sit overnight in the fridge before using it :-)
Tomato Pizza Sauce:
1. Cut tomatoes into quarters.
2. Heat a sauce pan with olive oil.
3. Add tomatoes and fry until smooth.
4. In a small bowl, mix wholewheat flour and water together.
5. Add into the pot and stir until it thickens, approx. 1 mins.
6. Cool down and you have your homemade delicious and nutritious tomato paste in your pizza now 🍕😃
Zucchini Potato Pizza:
1. Heat oven to 250 degree Celsius (482 degree F).
2. Roll out the pizza dough into a flat round shape.
3. Spread a teaspoon of olive oil on half of it.
3. Spread a tablespoon of pizza tomato sauce on half of it.
4. Add mozzarella cheese on half of it. To prevent the calzone from turning soggy:
• Drain buffalo mozzarella: tear instead of cutting the cheese into small pieces and drain them in a strainer for 30 to 45 minutes.
• Pat completely dry: Press the cheese pieces firmly with a paper towel right before putting them on the dough to remove surface water.
• Scatter the cheese pieces with gaps between them instead of making a solid blanket of dairy.
5. Add the rest of the ingredients on the half of the dough.
6. Fold into half.
7. Seal the opening by folding in the edges.
8. Bake for 6 - 10 mins until golden and the cheese has melted.
Additional Information:
I made this for the first time today. My calzone broke on the side because I didn't seal it well enough and didn't drain dry the buffalo mozzarella cheese
References:
White wholewheat flour which you can get from Føtex Supermarket (In Danish, it is called hvid hvede fuldkornsmel).
Organic extra virgin olive oil from Netto
In a mixer, add 5g fresh yeast
Add 165g of distilled water (cooled boiled water)
Mix well.
In a bowl, add 250g of white wholewheat flour
Add the flour mixture into the mixer or knead it by hand.
Mix until it combined and doesn't stick to the bowl about 5 minutes.
Form it into a ball.
Cover and let it rest for an hour until double its size.
After resting for an hour, it has expanded roughly double in size.
Divide the dough into 3 and coat each with a bit of olive oil to prevent it from sticking together to the container. Cover and let it rest in the fridge overnight. (If you can't wait, you can also let it rest for 45 minutes. After 45 mins, it would have expanded in size and ready to be used :-))
This is how it looks like after resting in the fridge overnight and ready to be used :-) It will be even more flavorful after 1-2 days. you can keep it in the fridge for up to 3 days.
Cut tomatoes into quarters.
Heat a sauce pan with 1 tablespoon of olive oil.
Add tomatoes and fry until smooth.
Add a dash of salt and mix well.
Add a dash of pepper and
mix well.
In a small bowl, add 1 teaspoon of wholewheat flour and 3 tablespoon of water and
mix well.
Add 1 tablespoon of the flour mixture into the pot at a time and mix well.
Stir and mix well until it thickens.
Adjust with more water if needed to get the desired consistency.
Cool down and you have your homemade delicious and nutritious tomato paste in your pizza now :-)
Store the remainder in an airtight container in the fridge for 3 days or freeze it up for use for 6 months.
I like to re-use the glass jar containers from the supermarket groceries
Even though Denmark is no. 1 in food standards, don’t trust everything you buy from the Danish supermarket. Store-bought tomato paste contain 100g of artificial additives for every 600g, that’s a whopping 17% of what you don’t know in the tomato paste (see can label in picture 9) 😅
Pre-heat your oven to 250 degree C (482 degree F). If you have a pizza stone or cast iron, place it in the oven now (optional).
Roll out your pizza dough with a bit of durum flour and
a rolling pin.
Add a teaspoon of extra virgin olive oil and
spread well with a spoon.
Add a tablespoon of the tomato pizza sauce you have just made and
spread well with a spoon.
Add grated mozzarella cheese and/or
buffalo mozzarella cheese
Add your desired ingredients on half of the pizza dough, here I added squash, shiitake mushrooms, cooked minced beef and edamame.
Add more mozzarella cheese on top.
Fold it in half as shown above.
Then fold the edges in as shown above.
Bake for 6 - 10 mins until golden and fragrant.
It is done :-) (My calzone was broken on the side because I didn't seal it well enough and didn't drain dry the buffalo mozzarella cheese)
To prevent the calzone from turning soggy on the side next time, I need to:
• Drain buffalo mozzarella: tear instead of cutting the cheese into small pieces and drain them in a strainer for 30 to 45 minutes.
• Pat completely dry: Press the cheese pieces firmly with a paper towel right before putting them on the dough to remove surface water.
• Scatter the cheese pieces with gaps between them instead of making a solid blanket of dairy.
Cutting it open, see the melted mozzarella cheese :-)
You can serve it with the homemade tomato sauce dip on the side like the Italiens do :-)
30 Sep 2026: Made this as a lunchbox or J, but he didn't bring it to school!!
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