Try my vegetarian and meat-filled calzone, they're fantastico!
Ingredients
For the dough:
- 2 tsp dried yeast
- 280 ml9¾ fl oz warm water
- 360 g12¾ oz strong plain flour, plus extra for dusting
- 2 tbsp extra virgin olive oil, plus extra for greasing
- Pinch of salt
For the vegetarian filling:
- 500 g17¾ oz ricotta cheese
- 80 g2¾ oz freshly grated pecorino cheese
- 100 g3½ oz rocket leaves, chopped
- 80 g2¾ oz pistachios, crushed
- Pinch of freshly grated nutmeg
- 4 tbsp extra virgin olive oil
- Salt and pepper to taste
For the meat filling:
- 6 slices of cooked ham
- 6 slices of mozzarella, drained
- 100 g3½ oz pesto
- Salt and pepper, to taste
Method: How to make Calzone two ways
To prepare the dough, mix the salt and yeast together in a jug with the water. Place the flour into a large bowl, make a well in the centre and add the water mixture along with the olive oil. Use a wooden spoon to mix everything together to create a wet dough.
Turn out the dough onto a clean well-floured surface and work it with your hands for about five minutes or until smooth and elastic. Shape into six balls, place on a tray and cover with a tea-towel. Leave in a warm place to rest for at least 30 minutes until the dough nearly doubles in size.
Meanwhile preheat the oven to 220C/gas 7.
Once rested turn out the balls onto a floured surface. Use your hands (or a rolling pin) to push out from the centre, creating six round discs, about 15cm in diameter. Place the pizza bases on two oiled baking trays.
To prepare the vegetarian filling, mix all the ingredients in a large bowl and equally divide between the three pizza bases. Make sure that you place the filling on one side of the disc.
To prepare the meat filling, spread the pesto equally on the remaining pizza bases, place a slice of ham on top, two slices of mozzarella, a pinch of salt and pepper and cover.
Gently fold one side of the pizza disc on top of the other creating a half moon shape. Ensure that you seal properly the half moon shaped calzone.
Cook in the middle of the oven for about 20 minutes or until golden brown. Once ready rest them on a rack for approximately one minute and then enjoy.
