Calzone
This folded over pizza is made with the tomato sauce on the outside
Makes enough for: 4 people
Ingredients
for the calzone
- 400 g flour
- 7 g instant dried yeast
- 5 mls fine salt
- 5 mls xylitol
- 225 mls water
- 30 mls olive oil
- Semolina for dusting
filling suggestions
- mozzarella cheese, grated
- fresh ricotta
- cured meats such as salami or prosciutto
- artichoke hearts, drained and patted dry
- cooked mushrooms
- red peppers, thinly sliced
- tomato, thinly sliced
for the topping
- tomato passata (make your own or store bought)
- olive oil for drizzling
Method
for the calzone
- Place the flour, yeast, salt and xylitol into a bowl of a stand mixer
- Stir to combine then add the water and olive oil
- Using a dough hook, bring the mixture together, then knead for 10 minutes
- Cover the bowl and leave for as long as possible for the dough to prove
- An hour before cooking, preheat the oven to 200˚ Celsius and if you have a pizza stone, place it into the oven while you are heating it up
- Divide the dough into 4 and roll each one out as thin as you can, using your hands to stretch it if necessary
- Place each piece onto a sheet of baking paper, dusted with semolina
- Place a generous portion of mozzarella on one half, then top this with your desired filling, being very generous
- Flip the uncovered dough over your filling and seal properly
- Spoon some tomato passata over the top of the calzone and drizzle with olive oil
- Dust the top of the pizza stone and your pizza peel with semolina
- Place the calzone into the oven and bake for 25 minutes (you can do two at a time on a pizza stone)
Notes
I have purposely been loose with the ingredients as Dave likes lots of fillings, and I like to keep mine simple. Mozzarella, ricotta, cured meat and only one other ingredient is enough for me. I am not very generous with the passata on top, just a light coating. Dave likes more than I do so he was extremely generous. Let this recipe serve as an inspiration for lazy dinners.