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Cheats' pizza calzone recipe

Two "cheats' pizzas" on a chopping board: Cooked veg and cheese in a folded tortilla

Prep time
10 mins

Cooking time
10 mins

Medium effort


  • 4 soft flour tortillas (wholewheat, if possible)
  • 4 tomatoes, chopped
  • 80g hard cheese, grated (reduced-fat, if possible)

Swappable or optional

  • 1 red pepper, deseeded and thinly sliced
  • 1 yellow pepper, deseeded and thinly sliced
  • 150g closed-cup mushrooms, sliced
  • 4 handfuls mixed salad leaves
  • 1 carrot, grated
  • 2 celery sticks, chopped
  • 3 tsp dried Italian mixed herbs (optional)
  • 1 pinch ground black pepper (optional)

Swap tip

This is a great recipe for swapping ingredients. You can replace the toppings with any fresh, frozen or tinned veg. Try adding chopped tinned pineapple for a Hawaiian twist.

Nutritional information

Nutritional analysis, per calzone

  • 1,013kcal / 242kJ
  • 12.5g protein
  • 32.5g carbohydrate, of which 11g sugars
  • 7g fat, of which 1g saturates
  • 5g fibre
  • 396mg sodium equivalent to 0.9g salt


Preheat the grill. Arrange the peppers and mushrooms on a baking sheet and grill them for 4 to 5 minutes, turning once. Add the tomatoes and herbs, then season with black pepper. Keep warm.

Add some torn-up basil leaves to the tomato mixture for extra flavour.


Put a tortilla into a dry frying pan and sprinkle a quarter of the cheese over the top. Cook over a medium heat for about 30 to 40 seconds until melted.

You could use white flour tortillas, though they won't provide as much fibre as wholewheat ones.


Add a quarter of the vegetable mixture to one side of the tortilla, then fold it in half, over the filling. Cook for a few moments, then slide it onto a warm serving plate. Keep warm.


Repeat with the remaining tortillas. Serve with the salad leaves, grated carrot and celery.

For a snack, just make 2 and cut them in half to serve 4 people.