This pumpkin calzone with broccoli, mozzarella and ricotta made us go “wow”! It’s incredibly tasty, full of flavor and rich in nutrients too.

This pumpkin calzone recipe with broccoli, mozzarella and ricotta made us go "wow"! It's incredibly tasty, full of flavor and rich in nutrients too. | ahedgehoginthekitchen.com

There is something about a calzone that makes it the perfect, indulgent dinner treat. We are all about healthy, comfort food on this blog and this recipe definitely fits into this delicious category!

Since we created this recipe, it is the most requested recipe from our friends. We actually receive messages that go something like this “we would love to come over for dinner, do you think you could make that calzone with the pumpkin in it…?”. This really makes us smile because in addition to bringing you fabulous recipes and enjoying eating everything that we make, we love spoiling our friends!

This recipe is particulary fun to make when having friends over because from the outside, you can’t see that there is a special surprise in the middle of the calzone when you cut it open – half of a small pumpkin!

Let me explain…

This recipe started with a trip to our local market. A huge basket of gorgeous mini pumpkins and other squash staring out at us and we were hooked! We brought home a variety of squash to create various recipes, including some delicious soups, a pasta dish and this pumpkin calzone recipe.

This recipe calls for our favorite, easy, homemade, wholewheat pizza dough. We love this pizza dough recipe so much, we use it for all of our pizza creations. It is a staple recipe in our home and I’m sure it’s about to become one of yours too.

Prepare your wholewheat pizza dough and leave it to rest. During that time, you can go for a walk, take a shower, get ready for your evening or just relax with a glass of wine. Once your pizza dough is ready, you are going to use it to wrap half of a mini pumpkin, followed by adding copious amounts of ricotta and mozzarella cheeses, caramelized onions and broccoli. We made two mini calzones – one for each person. Sometimes we like to double the recipe to make twice the amount of wholewheat pizza dough so that one evening we can use it for one recipe, and the next evening we can use it for another recipe. Our wholewheat ratatouille pizza recipe uses this same dough as well so you may want to look it up and make this tomorrow.

Et voilà! That’s all there is to creating this fun and delicious pumpkin calzone bursting with yummy veggies and lots of cheese!

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Pumpkin calzone with broccoli, mozzarella and ricotta

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Author: Alix and Hugo
Total Time: 1 hour 40 mins
Yield: For 2 people 1x

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Description

Learn to make this pumpkin calzone with broccoli, mozzarella and ricotta cheese.

Ingredients

Scale

For the pizza dough

1 cup (140g) of wholewheat flour
2oz of lukewarm water
1 tsp of salt
1 tsp of sugar
1 tsp of dried yeast
2 tbsp of olive oil

For the pizza stuffing

1 little pumpkin
1 little Brocoli
1 red onion sliced
1 mozzarella
100g of Ricotta
1 tsp of paprika
1 tsp of turmeric
1 tbsp of olive oil
1/4 tsp of chili pepper.
1/2 tsp of thyme
50g of grated cheese
Salt and pepper

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Instructions

Prepare the leaven

Add 1 tbsp of flour, yeast, sugar and 1oz of lukewarm water in a bowl and combine the ingredients together.
Leave the mixture to rest for 10-15 minutes.
The mixture is ready when it forms a brown dough with bubbles.

Prepare the dough

Add flour and salt in the bowl of your mixer and mix slowly.
Pour the leaven in the bowl and continue to mix slowly.
Pour the olive oil and continue to mix.
Pour the rest of the water in little by little and continue to mix slowly for 10 minutes.
The dough must be smooth and springy.If the dough is too dry, add more water. If the dough is too wet, add more flour. Remember, whether adding water or flour, always add little by little.
Cover the bowl with the dough inside and leave to rest in a warm place for at least one hour. (You can create a warm environment in your oven by heating your oven on low heat (80°F/30°C) for approximately 5 minutes, then turning off your oven and leaving the bowl to sit inside.)
The dough will double in size.

Prepare the pumpkin

Preheat oven to 360°F.
Peel the pumpkin.
Cut in half and remove the seeds.
Sprinkle the pumpkin with paprika and turmeric.
Pour a half tablespoon of olive oil on each half pumpkin.
Season with salt and pepper.
Put in oven until the pumpkin softens.

Prepare the additional stuffing

Meanwhile, cut the broccoli.
Heat a pot of water with salt.
Heat olive oil in a frying pan on medium heat.
Add the onion, chili pepper and thyme.
Add the broccoli when the water boils and cook for 2 minutes.
Remove the brocoli from the water and add it with the onion and cook for 5 minutes.

Prepare the pizza

Preheat oven to 570°F (300°C).
Divide the pizza dough into 2 equal balls.
Roll out the dough with a rolling pin to get 2 pizzas of 6 inches each.
Cover the dough with ricotta cheese, salt and pepper.
Put half of the broccoli and onion mix in the center of each pizza.
Put a half mozzarella ball cut into slices on top og the broccoli mixture.
Put the pumpkin on the broccoli mix.
Fold the dough around the pumpkin.
Add grated cheese on top.
Put it in the oven for 8-10 minutes.
Serve with arugula.

Prep Time: 40 mins
Cook Time: 1 hour
Category: Healthy pizza
Cuisine: Italian

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