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Wholemeal Italian mushroom, pesto and artichoke calzone

1 Reviews

About the bake

A wonderful mix of flavours surrounded by a wholemeal pizza dough. Ideal for a Summer lunch outside and easy to make too!  

115Total Time
1Prep Time
15Bake Time


  1. Step 1:

    Put the flour, most of the seeds (reserving 1 tbsp), yeast, salt and sugar into a bowl.

  2. Step 2:

    Pour in the olive oil and warm water and mix to a ball.

  3. Step 3:

    Turn onto a lightly floured surface and knead for 10 minutes.

  4. Step 4:

    Leave in a warm place to rise for 30 minutes.

  5. Step 5:

    Preheat the oven to 220°C (fan 200°C, gas mark 7).

  6. Step 6:

    Divide to dough into four and knead each one into a smooth ball, then roll them out into 15cm/6inch circles.

  7. Step 7:

    Spread the pesto onto one side of each round and top with the garlic, mushrooms and artichokes.

  8. Step 8:

    Brush water around the rim of each circle and cover the filling with the other half of the dough to make a crescent shape. Press down the edges well to seal, and cut a couple of holes in the top of each calzone.

  9. Step 9:

    Brush each one with olive oil, and sprinkle over the reserved seeds. Put onto the baking sheet and bake for 15 minutes until the crust is golden and crisp.


  • For the base

    • 300g Very strong wholemeal bread flour
    • 4 tbsp Pumpkin seeds (or poppy seeds)
    • 1 Easy bake yeast sachet ((7g))
    • 1 tsp Salt
    • 1 tsp Billington's Unrefined Golden Caster sugar
    • 2 tbsp Olive oil
    • 200ml Warm water
  • For the filling

    • 60g Pesto
    • 1 Garlic clove(s) (crushed)
    • 8 Mushrooms (sliced)
    • 8 Artichoke antipasto (drained from oil, sliced)

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