Calzone

This is a stuffed or folded pizza, so you can walk around eating it if you like!! They do in Naples. However, as we are not in Naples at this moment, and you end up with the crust so, it's best served with a mixed salad, using Balsamic vinegar and extra virgin olive oil as the dressing.

Serves 4
Prep time 15 mins
Cooking time 25 mins
Ingredients

• 2 x Quantity Basic Pizza dough
• Plain flour for dusting
• 2 tbsp Extra virgin olive oil
• 1 Red onion, thinly sliced
• 1 Clove garlic, finely chopped
• 14oz/400g can of chopped tomatoes
• 2oz/55g Black olives, pitted
• Pepper
• 7oz/200g Mozzarella cheese, diced

Method

• Heat the oil in a large frying pan/skillet
• Add onion and garlic and gently cook for about 5 minutes until softened
• Add the tomatoes and cook for a further 5 minutes
• Stir in the olives and freshly milled black pepper
• Remove the frying pan from the heat and set aside
• Divide the dough into 4 portions
• Roll out each portion on a lightly floured surface to form a 8inch/20cm round
• Divide the tomato mixture between the rounds,spreading over half the base only and almost to the edge
• Top with the Mozzarella and sprinkle with oregano
• Brush the edge of each round with a little water and fold over the uncovered sides
• Press firmly to seal the edges, or the filling will leak out when cooking.
• Lay the turnovers on a lightly oiled baking tray
• Bake in a preheated oven 400F/200C/gas mark 6 for 15 minutes until golden
• Remove from oven and leave to stand for 2-3 minutes
• Serve

Equipment

• Large baking tray

Shopping List

• Pizza dough
• Red onion
• Canned tomatoes
• Black olives
• Mozzarella Cheese