Vegan Onion Calzone

5 from 1 vote

With its doughy outside and the sweet, slightly sour and soft taste on the inside, this Vegan Onion Calzone is one of the Apulian dishes that I most love to prepare, and most of all, eat!

Prep Time1

Cook Time1

Servings: portions

Calories: 383kcal

Author: Adriana Z.

Equipment

26 cm (10 inch) Baking Tray

Ingredients

...for the dough...

400 g All Purpose Flour
180 g Water lukewarm
100 g White Wine lukewarm or more water
6 g Instant Yeast or 15 fresh
5 g Salt

...for the filling...

750 g Golden Onions or green/spring onions
100 g Cherry Tomatoes
50 g Water
35 g Pitted Olives good quality, black or green or a mix
3 tablespoon Extra Virgin Olive Oil
½ tablespoon Salt
Pepper

Metric - US Customary

Instructions

For the dough. In a large bowl weight the flour. With a fork create a little hole in the centre and add the yeast into it. Make another hole in one corner of the bowl, apart from the yeast and add the salt in it. In a jug mix lukewarm white wine* with water (if they're from the fridge just heat it in the microwave for 15 to 30 seconds). Gently add the water and wine mixture (please note liquid must be warm-ish but not too hot, otherwise it will kill the yeast!) while mixing the ingredients with a fork (or by hand if you prefer). Knead the dough for at least five minutes and allow it to prove in a dry and warm place for at least 2 hours (up to 5). *if using, otherwise all water.
Remove the outer skin of the onions, quickly rinse them with water and chop them into bite size pieces.
Next prepare the remaining ingredients: wash and cut in half the tomatoes, slice the pitted olives or leave them whole.
Transfer chopped onions in a large pan or casserole and season with 2 tablespoon of olive oil, salt and pepper. Cook on high heat for a few moments, to allow a bit of caramelization, stirring constantly. Add chopped tomatoes and water, and mix well. Reduce the heat and simmer for 25-30 minutes. Check the onion from time to time if they have dried out, if so, add a bit of more water and stir.
After half an hour check if the onions are soft (you can cook them more according to your taste or leave a little bite to it). Add the olives, stir well, adjust the salt and cook until juices dry out.
Allow the filling to cool down to room temperature.
Preheat the oven to 220° C (430° F).
Assembling the onion calzone. Divide the dough into 2, and roll each half onto a flour dusted surface into a quite thin disc of a diameter of approximately 28 cm.
Line a well-oiled 26 cm (10 inch) diameter baking tray with the first disc, then pour in the onion filling.
Cover the calzone with the second dough disc, making sure to seal the edges by adhering and pinching the two sheets of dough together, cut out any excess dough, then crimp the dough by simply folding the sealed edges inwards.
Drizzle the entire surface of the vegan onion calzone with olive oil.
Bake for about 30 to 40 minutes.
Allow the calzone to cool down for at least twenty minutes before portioning it and enjoying it. Most people find it actually better the day after or even after a couple of days!

Nutrition