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Tomato calzone stuffed pizza
Italian stuffed pizza with crispy dough and spicy tomato filling

Classic Tomato & Basil Calzone

Author: Flavelo
Recipes Main Courses Cakes and Desserts
The classic of classics. No meat here to distract you: just the acidity of ripe tomatoes, the aroma of basil, and the milky softness of mozzarella. This recipe stands or falls on the quality of ingredients: use the best tomatoes and olive oil you can find.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr 40 mins
🍽️ Servings 2 servings
🔥 Calories 710 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Mixing bowl
  • Baking sheet
  • Strainer

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Prepare the dough: mix flour, yeast, salt, sugar, water, and oil. Knead and let rise for 1 hour.

Tip: Sugar helps start the yeast and gives the dough a nice color when baked (Caramelization).
2 ✓

Place the diced tomatoes in a colander, sprinkle lightly with salt, and let stand for 15 minutes to drain excess juice.

Tip: This helps avoid the 'soupy' calzone effect.
3 ✓

Mix the drained tomatoes with the puree, crushed garlic, and spices.

Tip: The puree thickens the filling.
4 ✓

Fill the dough with the tomato mixture and torn mozzarella. Seal tight and brush with egg.

Tip: You can add fresh basil inside, but it may blacken. Consider sprinkling it on top after baking or just use it for aroma.
5 ✓

Bake at 425°F (220°C) for 20 minutes.

Tip: Hot oven = crispy crust.

Recipe FAQ

The bottom of the dough got soggy.
Fresh tomatoes release a lot of water. Salt the diced tomatoes and let them drain in a strainer before using.

Ingredients

  • 3 1/2 cups All-Purpose Flour
  • 1 packet Active Dry Yeast (2 1/4 tsp)
  • 1 1/4 cups Warm Water
  • 2 tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Sugar
  • 2 large Tomatoes (fleshy variety, seeded and diced)
  • 1/2 cup Tomato Puree
  • 2 cups Mozzarella Cheese
  • 2 cloves Garlic
  • 1 tsp Dried Oregano
  • 1/2 cup Fresh Basil Leaves
  • 1 large Egg (for egg wash)