Discover Gino's sweet calzone
Gino’s back in the kitchen serving up his delicious sweet calzone, as well as his favourite cocktail to go alongside it.
Gino’s folded pizza with nutella, banana and mascarpone
For the dough
2 tbsp extra virgin olive oil, plus more for the sheets and the dough
200g strong white flour, plus more to dust
7g sachet of fast-action yeast
140m warm water
For the filling
4 heaped tbsp (about 150g) chocolate - hazelnut spread, such as Nutella
4 tbsp full-fat milk
2 bananas, peeled and sliced into 5mm discs on the diagonal
40g hazelnuts, crushed
Icing sugar to dust
1. Brush 2 large baking sheets with 1 tbsp oil and set aside.
2. To make the dough, place the flour, yeast and ½ tsp salt into a large bowl. Make a well in the centre and add the 2 tbsp oil.
3. Slowly pour the measured warm water, mixing with the handle of a wooden spoon until you create a sticky dough.
4. Turn out the dough onto a well-floured surface and knead for about 10 minutes, until smooth and elastic.
5. Halve the dough and shape into 2 equal-sized balls. Place each of the balls in the centre of an oiled baking sheet.
6. Brush the top of the dough with a little oil and cover with cling film, Leave to rest at room temperature for 30 minutes.
7. Meanwhile, for the filling, spoon the chocolate-hazelnut spread and milk into a small saucepan and place over a low heat.
8. Using a wooden spoon, stir continuously for 5 minutes until the chocolate-hazelnut spread has melted into the milk, creating a thick chocolate sauce: you are looking for it to be the same consistency as double cream. Remove from the heat and set aside at room temperature.
9. Preheat the oven to 240°C/fan 220°C/Gas 9
10. Use your hands to push each dough ball out from the centre, stretching the dough to create 2 round pizza bases, each about 25cm in diameter.
11. Spread 2 tbsp of the chocolate sauce over half the surface of a pizza base, leaving a border of 1cm all round. Scatter half the banana slices over the chocolate.
12. Place 5 tsp mascarpone, dolloped separately, randomly over the banana and finally sprinkle over one-quarter of the crushed hazelnuts. Repeat the process for the base, reserving some sauce and nuts for decoration.
13. Fold over the empty sides to enclose the filling. Pinch the edges to seal, creating a rope-like effect if possible. Bake in the middle of the oven for 16 minutes, or until golden brown.
14. Remove from the oven and place each sweet calzone on a large plate. Drizzle over the remaining chocolate sauce in a zig zag. Sprinkle over the remaining chopped hazelnuts and dust with icing sugar. Serve immediately, with scoops of vanilla ice cream.
25ml sweet vermouth
1. Pour the gin, vermouth and Campari into a mixing glass or jug with ice. Stir well until the outside of the glass feels cold.
2. Strain into a tumbler and add 1 large ice sphere or some fresh ice, and garnish with an orange slice, using a blood orange when in season.