|
|
|
|
|
An Italian favorite...
|
|
|
|
refrigerated
pizza dough (or homemade) |
|
|
4 Tbs |
|
extra-virgin
olive oil, divided |
|
|
1 medium |
|
yellow
onion, sliced |
|
|
1 cup |
|
shelled
English peas (or frozen peas) |
|
|
¼ lb |
|
green beans,
trimmed and cut into ½-inch pieces |
|
|
1 large |
|
carrot,
peeled and cut into ½-inch pieces |
|
|
¾ lb |
|
asparagus,
top 2 inches of each spear cut on diagonal into
½-inch slices (the rest discarded) |
|
|
10 oz. |
|
can plum
(Roma) tomatoes, drained and chopped |
|
|
|
|
salt and
freshly ground black pepper |
|
|
1 Tbs |
|
minced fresh
flat-leaf Italian parsley |
|
|
|
|
|
|
1 |
Preheat oven to
450°F. If using a baking stone, place in the oven now. |
|
2 |
In a frying pan over
medium heat, warm 3 Tablespoons of the olive oil. Add
the onion and sauté, stirring constantly, until golden,
about 5 minutes. Add the peas, green beans, carrot,
asparagus, and tomatoes and continue cooking until
tender-crisp, about 5 minutes longer. Season to taste
with salt and pepper and stir in the parsley. |
|
3 |
Divide the pizza
dough into 4 equal pieces. On a lightly floured work
surface, shape each piece into a round about 6 inches in
diameter. Arrange one-fourth of the vegetable mixture
atop half of each round, leaving a ½-inch border
uncovered. Brush the edges of each round with a little
water and fold over the uncovered half to enclose the
filling completely. Press the edges together to seal.
Transfer the calzones to the oven and bake for about 10
minutes. Reduce the oven temperature to 400°F. and bake
until the crust is golden, about 10 minutes longer.
Drizzle the remaining 1 Tablespoon oil over the tops and
serve immediately. |
|
|
|
|
Servings: 4 |
|
|
|
Cooking Tips |
|
*For pizza dough, you can
buy great refrigerated pizza dough at Trader Joes and the
regular grocery store too. |
|
|
|
Recipe Source |
| Williams
Sonoma: Italian Favorites |
|