1/3CupBasilFresh chiffonade (see this post for instructions)
Recipe adapted from America's Test Kitchen
2CupsBread Flourplus more for dusting the work surface
2 1/4TeaspoonsInstant Yeast
1 1/4TeaspoonsSea Salt
1 1/2CupIce Water
Place all of the tomatoes on a large baking sheet that has been drizzled with oil.
Cut the tomatoes into chunks and toss on the pan with the olive oil.
Sprinkle evenly with salt and pepper.
Depending on the size of your tomatoes is how long you will roast them. I had large tomatoes, and left them in large chunks, so I set the oven to 425 and roasted them for over an hour until they were soft and wilted. Later I used smaller pieces of tomato and it took only 20 minutes. You will want to watch carefully.
Once the tomatoes are roasted add the 2 tablespoons of oil and juice from the tomatoes to a large stock pot.
Heat over medium heat.
Add the garlic and sautee until fragrant. About 1 minute.
Add the carrot shreds and saute for an additional 1-2 minutes, stirring occasionally.
Add the remaining ingredients, bring to a boil and then turn down to simmer for 20 minutes.
Roll the dough out into small pizza circles.
Spread 1/4-1/3 cup roasted tomato sauce on the dough, top with chunks of the two cheeses and fresh basil.
Seal, and bake at 400 for 15 minutes.
In a large bowl, whisk together the flour, yeast and salt.
Place the mixture in the bowl of a kitchen aid and attach the dough hook. Turn the Kitchen Aid onto medium speed and slowly drizzle in the olive oil and then ice water, until the dough is smooth and elastic.
Transfer the dough to a lightly oiled bowl and cover.
Allow the dough to rise for about 2 hours in a warm place, or until doubled in size.
Turn the risen dough out onto a floured work surface, divide in half, and then divide each half into thirds.
Shape each third into a ball and let rest for 15 minutes.
Roll each ball out into a circle and continue as directed above.
This recipe accounts for using the given dough recipe, this recipe may take longer or shorter if you substitute a different recipe.
Roasted Tomato and Cheese Calzones
Amount Per Serving (1 g)
Calories 874Calories from Fat 297
% Daily Value*
Saturated Fat 15g94%
Vitamin A 4866IU97%
Vitamin C 27mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: 200+ Easy Appetizers Recipes
Keyword: bread, calzones, cheese, main dish, pizza, tomatoes