Roast Ratatouille and Bacon Calzone
from Emily (who loves food)
It’s been so cold and wintery here, that all I’ve wanted to eat is warm, comfortable food.
Calzone is the epitome of warm and comfortable – It’s like a fuzzy food blanket that’s ready to snuggle down for the winter.
This particular one has a delish garlic and herb crust, stuffed full of roasted eggplant, zucchini, capsicum, onions, garlic, tomatoes and bacon, and topped with mozzarella cheese.
As with making any bread, and roasting any veggies, you can’t whip this baby up in 10 mins.
However, she’s well worth the effort.
Roast Ratatouille and Bacon Calzone - Serves Four
Prep time: 1 1/2 hours Cook time: 20mins
- 500g white bread flour
- 1/4 tsp dried thyme
- 1/4 tsp dried basil
- big pinch of dried oregano
- pinch of paprika
- 2 cloves of garlic, grated/minced
- 1/2 tbs salt
- 1 packet instant yeast
- 325mls lukewarm water
- 2 tbs olive oil
- 1/2 tbs caster sugar
Sift the flour, salt, herbs and garlic in a large mixing bowl. In a smaller bowl, combine the yeast, water, olive oil and sugar.
Wait a couple of minutes for the yeast to get slightly foamy, then make a well in the centre of the flour mixture and tip the yeast mixture into it. Using a fork, gently ‘erode’ the sides of the well by incorporating the flour into the yeast mixture until it starts to pull together into a ball.
Knead the dough until it’s soft, smooth and elastic – so that if you pinch or poke it it, the dough will spring back.
Place in a lightly oiled bowl, cover with a damp tea towel, and place in a warm place (or in my case, the hot water cupboard) for an hour, or until doubled in size.
Once it’s swelled up, pull it out of the bowl and work the air out with your hands – don’t knead it though.
The dough is now ready to use, however, you can cover and refrigerate it for up to 3 days. Just punch it down every time it puffs up.
Roast Ratatouille and Bacon Filling:
- 1 eggplant
- 2 zuchinni
- 1 large capsicum/bell peper
- 1 red onion
- 2 tbs olive oil
- 1 1/2 tbs balsamic vinegar
- 400ml/14oz can of chopped tomatoes
- 4 cloves garlic, sliced
- Big pinch of caster sugar
- Big pinch dried thyme
- Big pinch cinnamon (don’t leave this out – just trust me!)
- Lots of salt and pepper
- 4 rashers bacon
Preheat the oven to 200C/400F.
Cut all the veggies into bite size chunks – be generous – and don’t be finicky. Just get in there a chop!
Pop them into a roasting dish with the oil and balsamic, tossing to coat.
Roast for 15 mins, then add the tomatoes, sliced garlic, sugar, thyme and cinnamon.
Roast for a further 25mins, or until the veggies are tender and smelling so irresistible you just have to take them out.
While they’re roasting – chop up the bacon into large bite sized pieces, removing the rind. Pan fry the peices in a skillet/fry pan over a high heat until slightly browned.
- Mozzarella cheese
Preheat the oven to 180C/375F
Divide your dough into two large pieces, and one tiny piece (about a 5th of the large ones).
Roll out one of the large ones to a large rounded rectangle, and place on a baking tray lined with baking/parchment paper.
Pile the veggie and bacon filling on top, leaving a 1cm border.
Roll out the second large piece, and cover the filling with it – like a lid – so that it’s edges hang down to the baking sheet. Tuck it’s edges neatly under the base, so that the whole thing looks like a nice, rounded loaf.
Take the tiny piece of dough, divide it into three and roll out each into a thin worm. Then braid the worms, and lay the braid over the centre of the calzone – again, tucking the edges neatly underneath.
Sprinkle mozzerlla cheese on either side of the braid.
Bake for 20mins, or until golden brown.