After a lovely bite in the sun at the new Baker D’ Chirico in Carlton, I felt inspired to replicate their vegetarian calzone. A mixture of sweet and salty flavours, the filling of caramelized onion, potato, olive and spinach lends well as a pizza topping or a tart stuffing. Time poor and lazy, I enjoy using Mr Pitta souvlaki wraps as pizza bases. The bread crisps up quite well like a thin base pizza. If you have time make the dough from scratch, but for an easy weekday meal this is the perfect option.
Caramelized onion, potato, spinach & olive pizza.
Makes 4 small pizzas.
4 Mr Pitta pizza bases. (5 in a pack)*
8 tbsp extra virgin olive oil.
2tbsp extra oil.
200g pitted Kalamata or Manzanilla olives.
4 waxy potatoes, roughly cubed, or sliced (skin on).
Tub of baby bambini bocconcini or 4 small mozzerella balls.
200g Spinach leaves, torn.
2 onions, sliced.
2 garlic cloves, chopped finely.
1/3 cup rosemary leaves.
1tbsp balsamic vinegar
Salt and pepper to season
- Heat oven to 250C.
- Wash potatoes well, cube or slice thickly and boil in a large pot of water till a fork pierces the skin easily (10mins). I leave skin on, to keep it’s shape.
- Heat oil in a skillet, sweat onion and garlic for 30 minutes on low heat, till golden and caramelized. Add balsamic vinager and glaze pan. Add strained potato and onion mixture and mix well.
- Brush pizza bases with olive oil (2tbsp per pizza).
- Top bases with potato and onion mixture, olives, half of the spinach leaves torn, rosemary leaves and Bocconcini balls.
- Season with salt and pepper.
- Put bases on a large oven pan covered with baking paper.
- Heat in oven for 10 minutes, or untill cheese is melted and the edge of pizza base is golden.
- Add torn fresh spinach leaves on top to serve.
- Enjoy with a good glass of pinot noir.