Sun-Drenched Mediterranean Garden Calzone
A rustic, hand-crimped sourdough crust infused with dried oregano, enclosing a rich filling of sautéed baby spinach, tangy Greek feta, sun-dried tomatoes, and briny Kalamata olives. Each bite is elevated by roasted garlic cloves and toasted pine nuts, served with a side of zesty lemon-tahini dipping sauce for a bright, nutrient-dense Mediterranean experience.
MediterraneanVegetarianHigh-FiberWhole-Grain
Recipe
Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 4 portions
Ingredients
- •16 oz whole-grain sourdough pizza dough starter culture
- •2 cups whole wheat flour (plus extra for dusting)
- •1 tablespoon dried Mediterranean oregano
- •1/2 teaspoon sea salt
- •4 cups fresh baby spinach, roughly chopped
- •1/2 cup high-quality Greek feta cheese, crumbled
- •1/4 cup oil-packed sun-dried tomatoes, drained and julienned
- •1/4 cup Kalamata olives, pitted and halved
- •8 cloves roasted garlic, peeled and lightly smashed
- •3 tablespoons toasted pine nuts
- •1/2 small red onion, thinly sliced
- •2 tablespoons extra virgin olive oil
- •1/4 cup premium tahini
- •2 tablespoons fresh lemon juice
- •1 clove fresh garlic, finely minced
- •3 tablespoons warm water
- •1/4 teaspoon smoked paprika
Instructions
- 1Preheat your oven to 475°F (245°C) with a pizza stone or inverted heavy baking sheet positioned on the middle rack.
- 2In a large skillet, heat 1 tablespoon of olive oil over medium heat and sauté the red onion until soft, then add the spinach and cook until just wilted; squeeze out all excess moisture using a fine-mesh sieve.
- 3In a small mixing bowl, combine the sourdough dough with the dried oregano and sea salt, kneading briefly to distribute the herbs evenly.
- 4Divide the dough into four equal portions and roll each out on a floured surface into an 8-inch circle roughly 1/4-inch thick.
- 5Layer the spinach-onion mixture, crumbled feta, sun-dried tomatoes, olives, roasted garlic, and pine nuts on one half of each circle, leaving a 1-inch border at the edge.
- 6Fold the top half of the dough over the filling to create a crescent shape, then crimp the edges firmly using a fork or a traditional rope-braid technique to seal.
- 7Brush the exterior of each calzone with the remaining olive oil and cut three small steam vents in the top of each crust.
- 8Carefully transfer the calzones to the preheated stone and bake for 15 to 18 minutes until the crust is deeply browned and crisp.
- 9Prepare the dipping sauce by whisking together the tahini, lemon juice, minced fresh garlic, warm water, and smoked paprika until the consistency is smooth and pourable.
- 10Allow the calzones to rest for 5 minutes after baking to let the internal steam settle before serving alongside the lemon-tahini sauce.
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