Your browser doesn’t support HTML5 video

Calzone Pizza with Pesto


If filled with veggies and goodies, that’s a creative way to trick kids to eat veggies. Homemade pizza dough filled with basil pesto, provolone cheese, cherry tomatoes and black olives.


Servings: 1


  • 6 ounces pizza dough
  • 4 tablespoons basil pesto
  • 1 cup cherry tomatoes
  • 3/4 cup provolone cheese
  • 15 black sweet olives
  • Extra virgin olive oil
  • Semolina flour to dust

Let's get Cooking...

  1. Cut the pizza dough in 8 slices
  2. Dust a flat surface with some semolina flour. With a rolling pin, roll each dough slice to make it very flat, less than 1/4 inch and try to keep the triangular shape of the slice as much as possible.
  3. Spread one teaspoon of basil pesto in the center of the dough. Remember to keep a 1/2 inch border without filling.
  4. Add 2 cherry tomatoes, sliced.
  5. Add 4 cubes of provolone cheese.
  6. Add a few black sweet olives.
  7. Use extra virgin olive oil to moisten border of the dough. The oil will act like a glue once you roll the dough.
  8. Roll the dough starting from the larger part.
  9. With your hands make sure that the borders are sealed. Place the calzone on a parchment paper on a baking sheet and bush the surface with olive oil.
  10. Bake the calzone in the oven at 400 F for 15 minutes. Than broil them for an extra 2 minutes to make the crust golden brown
  11. Let them cool for 5 minutes and enjoy!