Back To All Recipes
- 1 pack @thecedarmarket rainbow cauliflower, rough chopped
- 1 frozen pizza dough defrosted overnight (@mazorsdough was used here)
- 1 red onion, sliced
- 4-5 tbsp jarred pesto
- 1/2 bag grated Muenster cheese
- 1/3 cup grated @thecheeseguy pecorino al tartufo
- 2 tsp salt
- 2 tbsp oil
For the dipping sauce:
- 2 tbsp pesto
- 1 tbsp pecorino
- 2 tsp extra virgin olive oil
Optional: 1/2 tsp red pepper flakes
Recipe created for Cedar Market by: @Foodkidsandsleep
Just because you’re serving a calzone, or pizza for that matter, doesn’t mean you have to take it easy on flavor or creativity. This calzone brings multiple layers of texture, flavor and aroma; but will still be familiar enough to serve your kids! Best of all, it cooks in one sheet pan. Make it this Shavuot (or any night of the week) and watch everyone’s eyes open wide when they see that multi color filling.
Cooking Instructions
Add the sliced red onion and cauliflower to an oiled sheet pan, along with 1/4 cup of the pecorino cheese, over the vegetables. Add to a 450°F oven and roast for 20-30 minutes.
While that cooks, stretch out your dough. Don’t use a rolling pin it’ll crush all the air pockets that were created during proofing.
Add 2-3 tbsp of pesto to the center of the dough, leaving the edges dry. Then top with Muenster cheese and the roasted cauliflower mixture (from the oven).
Lift the dough from one of the sides and fold into your preferred shape. Then transfer back to the sheet pan and top the calzone with more pecorino cheese. Add to a 400°F oven and bake for 20 minutes.
For the dipping sauce, combine the pesto, pecorino, and extra virgin olive oil to a bowl and mix together.
Slice, dip & enjoy!
