Whole wheat low-cal calzone

Lightly process the whole wheat flour, bread flour, instant yeast and honey together in a food processor until thoroughly combined.

Pour one and a quarter cups ice water into the feed tube while the machine runs, until it comes together into a ball, then stop and rest 10 minutes to help water absorption.

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

Oil your hands and the work surface, turn the dough out and give it a few kneads so there are no dry spots, then pull it into a taut ball.

Place in a lightly oiled bowl, cover with plastic wrap and ferment in the fridge at least 18 hours and up to three days. This is a high hydration dough, around 80 percent.

Divide in two, stretch both into taut balls, place on a lightly oiled rimmed baking sheet, oil them, cover loosely in plastic wrap and leave an hour and a half at room temperature.

Coat one ball thoroughly on both sides with all purpose flour, keeping the other covered.

Pat, stretch and pass the dough knuckle over knuckle until it reaches 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 vegetables and another layer of part skim mozzarella.

Brush the outer rim with water, fold over, crimp the edges shut with a fork and then fold the crust closed decoratively to prevent blowouts.

Slide off a lightly floured pizza peel onto a pizza stone in a preheated 550F oven and bake until burnished and browned.

Rest about five minutes before slicing in half.