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Calzone

Filling

  • Cornmeal or polenta, for sprinkling
  • 125g (4oz) salami, sliced
  • 125g (4oz) fresh ricotta
  • 300g (10oz) mozzerella, drained and chopped
  • 2 plum tomatoes, diced
  • 2tbsp flat-leaf parsley, chopped
  • 6-8 basil leaves
  • 1 quantity pizza dough (see our   Basic Pizza Dough recipe)
  • 1-2tbsp olive oil

Basic Pizza Dough

  • 350g (11oz) strong white bread flour
  • 7g/ 2tsp (¼oz) fast-acting yeast
  • 1tsp sugar
  • 2tbsp olive oil

Method

  1. Place the flour, yeast, sugar and ½tsp salt in a large mixing bowl. Make a well in the centre, add 210ml (7fl oz) of just warm water and the oil, and mix to form a firm dough. Knead on a lightly floured surface for 5-7mins, or until elastic. Alternatively, put all the ingredients in the bowl of an electric mixer and beat, using a dough hook, on a medium speed for 7 mins, then knead on a lightly floured surface for 1-2 mins.
  2. Place the dough in a lightly oiled bowl, cover with cling film and stand in a warm place for 1-1½ hours, or until the dough has doubled in size
  3. Heat the oven to 220˚C (gas mark 9). Sprinkle a large baking sheet with a little cornmeal or polenta.
  4. Combine the salami, cheeses, tomatoes and herbs in a large bowl. Season.
  5. Divide the dough in two, then roll each out to a 28cm (11in) round. Put on a baking sheet, then brush with oil.
  6. Divide the filling between half of each base, leaving a 2cm (¾in) border. Brush the edges with water, then fold the plain side of the base over the filling and crimp the edges to seal. Brush with oil, then bake for 20-25 mins. Cool slightly and serve.

Great for an informal supper with friends, or a cosy evening in front of the fire.

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