If I was going to write sarcastic e-cards on Facebook, here are some examples of what they would say:
- I love when I can see the smile lines on my cheeks even when I am not smiling. Said no one ever.
- I love when my child has a diaper blow out in the middle of the grocery store and a substantial amount of poop ends up on my sleeve. Said no one ever.
- I love when I order a veggie calzone from a pizza shop and there are only faint signs of vegetable existence buried in a mound of cheese and dough. Said no one ever.
(Ok, so they need some work. Sarcasm is not my strong suit)
I think pizza shops put veggie calzones on the menu, but they don’t ever expect anyone to order it because if you’re ordering from a pizza shop, you are probably not really concerned with your vegetable intake in that particular meal. Or maybe they consider the tomato sauce to be a vegetable? Either way, I am concerned with my vegetable intake, and I want veggies in my calzone. But I ‘m not gonna make a fuss about it. I’m just going to make my own.
And here it is… it’s a medley of unpretentious and fragrant vegetables like marinated artichokes, garlicky sautéed spinach and meaty mushrooms. All finished with a generous sprinkle of crushed red pepper and tomato sauce.
Loaded Veggie Calzone
1 pound of fresh pizza dough
1 bag of baby spinach
1 cup sliced crimini mushrooms
1 cup diced peppers
3 cloves of garlic, minced
½ cup chopped marinated artichokes
Tomato sauce for dipping
1 cup shredded mozzarella, Parmesan or provolone
1 egg, beaten
Bring the dough to room temperature and set out on a floured work surface. Cut the dough into 4 equal parts. Roll the dough out into a flat disc and place on a greased baking sheet.
Prepare the veggies:
Heat the olive oil in a large skillet, and add the garlic. Saute for 1 minute and add the peppers. Add the mushrooms and saute until softened, about 5 minutes. Sprinkle the spinach on top of the veggies and gently wilt.
Fill one side of the calzone dough with the sautéed veggies and fold over. Using a fork, press down on the edges to seal the dough pocket. Poke a few holes in the top to allow steam to escape, and using a pastry brush; brush the top with the egg wash.
You will probably have some extra veggies that didn’t fit into the calzones. But this is good, because you can eat them alongside your calzone. Honestly, why don’t pizza shops do that?