White Bean and Caramelized Onion Calzone

The calzone, like the pizza, is a crowd-pleaser, and a excellent vehicle for using up odds and ends in the fridge. This version, which is filled with garlicky mashed white beans, caramelized fennel and onions, happens to be vegan. Full-flavored and soft-centered, it’s not a traditional calzone but a delicious tart-like creation unto itself.

Ingredients

• 1 large fennel bulb with fronds
• 5 tablespoons extra virgin olive oil, more as needed
• 1 large white onion, halved root to stem and thinly sliced
• 1 ½ teaspoons fennel seed
• ¾ teaspoon kosher salt, more as needed
• ¼ teaspoon black pepper, more as needed
• 1 ¾ cups cooked white beans, from a can or homemade
• ½ teaspoon finely grated lemon zest
• All-purpose flour, as needed
• 1 8-ounce ball pizza dough, homemade or purchased
• ½ teaspoon flaky sea salt
• Lemon wedges, for serving

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    911 calories; 39 grams fat; 6 grams saturated fat; 25 grams monounsaturated fat; 5 grams polyunsaturated fat; 116 grams carbohydrates; 26 grams dietary fiber; 10 grams sugars; 27 grams protein; 2235 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Remove the stems from the fennel bulb. Chop 2 tablespoons of fronds and save the remaining fronds for another use. Halve the bulb lengthwise, remove the core, and thinly slice each half.
2. Heat a large skillet over medium-high heat. Add 3 tablespoons oil, fennel bulb, onion and fennel seed. Cook, stirring occasionally, until vegetables are very tender and caramelized, about 25 minutes. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon pepper.
3. In a small bowl, mash the beans with 2 tablespoons oil, lemon zest, 1/2 teaspoon salt and 1/8 teaspoon pepper until they form a chunky puree.
4. Heat the oven to 500 degrees. Lightly oil a baking sheet.
5. Lightly flour a work surface, and stretch or roll the dough into a 12-inch round. Spread the bean mixture on half of the dough, leaving a half-inch border. Top with the fennel-onion mixture and sprinkle with fennel fronds. Brush the edges of the dough with water, and fold dough in half, over filling; pinch the edges of the dough together to seal.
6. Transfer calzone to baking sheet. Brush the top with olive oil, and sprinkle with flaky salt. Bake until crust is golden brown and firm, 15 to 20 minutes. Let cool 5 minutes before serving with lemon wedges.

About 1 hour