Preheat your oven to 200°C and pop a baking tray (two if you're cooking for three or four) on the middle shelf to heat up. Halve, peel and chop the **red onion** into bite-sized chunks. Halve, then remove the core from the **red pepper** and chop into 3cm chunks. Remove the root and dark green tops from the **leek** then slice into 1cm thick discs. Cut the **cherry tomatoes** in half.

Put the veggies on another baking tray, drizzle with **oil** and season with **salt** and **black pepper**. Toss to coat evenly then roast on the top shelf of your oven for 20 mins.

Dust your work surface with the **flour** and roll each **dough ball** into a circle roughly 25cm across and about ½cm thick. ***TIP:*** If you don’t have a rolling pin you can always use a wine bottle (or even a tin can at a push!).

Spread the **tomato purée** thinly over each pizza base, leaving a border of around 2cm at the edge.

Once your **veggies** are soft, remove from your oven and divide them between each pizza base (make sure you only cover one half, so you can fold the other half over). Turn your oven up to 220°C. Tear the **mozzarella cheese** over the **veggies** and sprinkle on the **Italian herbs**. ***TIP:*** To prevent the pizza base getting soggy, be careful not to add any excess water from the vegetables.

To make your **calzones**, run a wet finger around the border of each pizza base, then fold over the uncovered half and press the edges down. Roll the edges back over on themselves to seal tightly. Remove the hot baking tray from your oven and carefully transfer the **calzones**. Make a little a hole in the top of each with a knife so the steam can escape. Bake on the top shelf of your oven for 15 mins. **Eat immediately!**