Always check the labels of the products you use.
Method
- 1
Prep fennel. Trim off the fennel stalks, chop 2 tbsp of the feathery fronds and keep the remainder for another dish, halve the bulb lengthways, scoop out the tough core and slice the flesh into thin slivers.
- 2
Caramelise. Heat the large frying pan over medium-high heat, add 3 tbsp of the olive oil, the sliced fennel, the sliced white onion and the fennel seeds, and cook for about 25 min, stirring from time to time, until both vegetables are very soft and a deep golden colour, then season with the salt and black pepper.
- 3
Mash beans. In a small bowl, crush the drained white beans with a fork or potato masher along with 2 tbsp of olive oil, the finely grated lemon zest and the remaining salt and black pepper until you have a chunky purée.
- 4
Heat oven. Set the oven to 260 °C and lightly brush the baking tray with a little olive oil.
- 5
Shape. On a lightly floured work surface, stretch or roll the pizza dough out to a 30 cm round.
- 6
Fill. Spread the bean mash over one half of the round leaving a 1 cm border, pile the caramelised fennel and onion on top and scatter the chopped fennel fronds over everything.
- 7
Seal. Wet the exposed edges of the dough with water, fold over to enclose the filling, press the edges firmly together to seal completely.
- 8
Transfer. Lift the sealed calzone onto the oiled baking tray, brush the top with a little olive oil and sprinkle with flaky sea salt.
- 9
Bake. Bake for 15–20 min until the pastry is golden and feels firm when lightly pressed, leave to cool for 5 min before serving with lemon wedges on the side.
Storage
Serve warm. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low sugars: 4.3 g sugars per 100 g (limit ≤ 5 g)
- Source of fibre: 1.9 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 304 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.2 g per serving
0.4 % of the 50 g daily maximum · 0.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large frying pan
- small bowl
- fork or potato masher
- baking tray
- rolling pin
- pastry brush
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 895 kcal |
| Protein | 22.2 g |
| Carbohydrate | 113.8 g |
| of which sugars | 13.1 g |
| of which free sugars | 0.2 g |
| Fat | 40.9 g |
| of which saturates | 5.8 g |
| Fibre | 17.1 g |
| Salt | 4.76 g |
Protein per 100 kcal
2.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
