Name: The Ultimate Vegetarian Calzoni
Yield: Serves 4
Ingredients: 1 fennel bulb, thinly sliced; 1 quantity of risen pizza dough; 150 g (5 oz, 1¼ cups) mozzarella, thinly sliced; A little beaten egg; 10 basil leaves, roughly chopped; Flour, for dusting; ¼ teaspoon fennel seeds; 1 aubergine, peeled & thinly sliced; 1 garlic clove, crushed; 6 (8) tablespoons olive oil; Salt & freshly ground black pepper; Vegetable oil for deep-frying (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

To me, these calzoni are lifted out of the ordinary by the inclusion of fennel, a much underrated vegetable which only the Italians seem to use to any great extent. Serve the calzoni with a tomato sauce, if you like.

Ingredients

1 quantity of risen pizza dough
Flour, for dusting
6 (8) tablespoons olive oil

Vegetarian
Pizza

Method

Knock back the risen dough, roll it out thinly on a floured surface and cut out eight 15cm (6in) rounds.

For the filling, heat the olive oil in a pan with the garlic and fennel seeds. Add the aubergine and fennel and cook gently for 12-15 minutes, until golden and tender. Add a little water to the vegetables if they begin to stick to the pan. Transfer to a bowl and leave to cool, then a

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The Ultimate Vegetarian Calzoni

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