DIY Calzone with Balsamic Tomato Salsa
pick 'n' mix toppings: ham, cheese, mushrooms & more!- Gluten
- Tarwe
- Milk (including lactose)
- Milk (including lactose)
- May contain traces of allergens
Everyone at the dinner table, including the youngest chefs in the family, can tailor this meal exactly as they like it! This recipe provides pick 'n' mix toppings so that you can choose how you build your own dish.
Ingredients
½ piece
Red onion
1 piece
Garlic
65 g
Mushrooms
2 slice
Ham
100 g
Passata
½ sachet(s)
Italian seasoning
½ piece
Pizza dough
(Contains: Gluten, Tarwe May be present: Milk (including lactose))
25 g
Grated Gouda
(Contains: Milk (including lactose))
1 piece
Tomato
Not included in your delivery
1.5 tablespoon
Olive oil
30 milliliters
Water for the sauce
2 teaspoon
Balsamic vinegar
1 teaspoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Slice the onion into half rings. Crush or mince the garlic and slice the mushrooms. Cut the ham into ribbons (see Tip).
- In a bowl, combine (per person) 1 tbsp passata with 0.5 tbsp olive oil. Season to taste with salt and pepper, then set aside for later use.
Health Tip: if you're watching your salt intake, use just half of the ham. You can eat the rest another time.
- Heat a drizzle of olive oil in a saucepan over medium heat and fry the garlic for 1 - 2 minutes.
- Add the rest of the passata, along with half each of the Italian herbs and balsamic vinegar.
- Pour in the water and mix well (see pantry for amount).
- Season to taste with salt and pepper, then allow to thicken and reduce for 5 - 7 minutes. Stir regularly.
- Meanwhile, heat a drizzle of olive oil in a frying pan over medium heat.
- Fry the mushrooms with the onion for 4 - 5 minutes, stirring regularly. Season to taste with salt and pepper.
- Roll out the pizza dough onto a parchment-lined baking sheet, then cut it in half.
- Press down with your hands so as to stretch out the dough slightly.
- Spread the tomato sauce over half of the pizza dough, being sure to keep the edges free.
- Allow everyone to build their own calzone as preferred, with mushrooms, ham and/or cheese.
- Fold over the top half of the dough and press the edges together tightly. Brush with the reserved passata oil.
- Bake in the oven for 15 - 20 minutes (see Tip).
Tip: if the calzone is browning too quickly, cover with aluminium foil and continue baking.
- Dice the tomato.
- In a salad bowl, combine the extra virgin olive oil with the rest of the balsamic vinegar.
- Season to taste with salt and pepper, then add the tomato, along with the Italian herbs.
- Toss well to combine with the dressing.
- Serve the calzone with the tomato salsa alongside.
