A Calzone essentially is a pizza folded in half to form a pizza pocket. We love experimenting with all different fillings.
DISSOLVE the yeast and sugar in 250ml warm water and allow to rest for 5-10 minutes. (The yeast should make the water froth and bubble, but don’t worry if it doesn’t happen.)
MIX the flour and 1 tsp salt together in a bowl. Using a fork, mix in the yeasty water until it starts to form a dough.
ADD 2 tbsp of olive oil and bring together into a smooth dough.
TURN the dough on to a floured surface and knead until it has an elastic, smooth texture – If the dough sticks to your hands, add a little extra flour.
PLACE the dough back in the bowl and cover with a clean damp tea towel. Leave for 30 minutes to 1 hour in a warm place, until it has doubled in size. Meanwhile, preheat the oven to it’s maximum temperature, 240c, Gas mark 9.
BLEND the tomatoes with 1 tbsp of olive oil, oregano, salt and cayenne pepper in a food processor or with a hand held blender.
PREPARE your toppings.
GREESE 4 baking trays (approx 20cm x 28cm) with a little olive oil.
DIVIDE your dough into 4 and roll each of the balls of dough to a think circular shape.
SPREAD a layer of your tomato mixture on half of the circular shaped pizza dough top with mozzarella and any other toppings you like.
LIFT the half of the pizza dough that does not have the toppings on and pull it over the top towards you basically folding it in half.
CRIMP the edges so that none of the filling can escape and then place the calzone onto a floured baking tray or pizza stone. Repeat with the remaining 3 balls of dough.
COOK on the base of a preheated oven (225 C) for 15-20 mins until the dough is golden on top and the filling is hot