Low-cal calzone

Heat two tablespoons of olive oil in a high-walled saute pan over medium-high until shimmering and sweat half a small finely minced onion for two minutes.

Saute two crushed cloves of garlic and two tablespoons of tomato paste for one minute, then add a 28-ounce can of San Marzano tomatoes, crushing them up.

Add a sprig of fresh basil, partially cover, lower the heat and simmer about an hour and a half until thickened.

Optionally puree with an immersion blender, season with kosher salt and pepper and finish with a glug of olive oil.

Lightly process eight and a quarter ounces of whole wheat flour, five and a half ounces of bread flour, three quarters of a teaspoon of instant yeast and two teaspoons of honey in a food processor.

Pour one and a quarter cups of ice water into the feed tube while the machine runs until a ball forms, then rest ten minutes for water absorption.

Add two tablespoons of olive oil and one and a half teaspoons of kosher salt and run the machine one minute straight to knead.

Oil your hands and the work surface, knead a few times to remove dry spots, pull into a taut ball, and ferment in a lightly oiled covered bowl in the fridge at least 18 hours and up to three days.

Divide in two, stretch each into a taut ball, place on a lightly oiled rimmed baking sheet, cover loosely and leave an hour and a half at room temperature.

Coat one ball thoroughly in all purpose flour and pat, stretch and pass it knuckle over knuckle to about a 12 inch round.

Saute the broccoli in olive oil with red peppers, baby spinach, baby bok choy and mustard greens.

Fill with part skim mozzarella, part skim ricotta, the sauteed veggies and another layer of mozzarella.

Brush the outer rim with plain water, fold it over, crimp the edges shut with a fork and decoratively fold the crust closed.

Slide it off a flour-dusted pizza peel onto a pizza stone in a preheated 550F oven until burnished and browned.

Let it sit undisturbed about five minutes before slicing.