Calzone

Have you tried a Calzone yet? How about making your own at home. This hearty and warming folded pizza is a delicious recipe that can be enjoyed by all the family. Treat yourself during this cold weather spell. 

Serves 4 Ready in 2.5 hours (includes 2 hours of proving)

Ingredients

500g strong white bread flour

1 tsp dried yeast

1 tbsp olive oil

Semolina or Polenta, for dusting

For the filling

12 slices chorizo

2 garlic cloves, finely chopped

200g spring green cabbage

2 balls mozzarella, torn into pieces

Small amount of parmesan

Method

Put the flour, yeast, 1 tbsp oil, 300ml lukewarm water and a big pinch of salt in a bowl and mix to a soft, wet dough. Knead by hand, lifting the dough as you work it to keep it light, until the dough is smooth – about 10 mins. Try not to add any more flour; it will get less wet as you work it, but should still be very soft when you finish kneading. Put in a bowl, cover and leave to rise for 2 hrs.

Heat oven to 200C/180C fan/gas 6. Put a pizza stone or heavy baking sheet in the oven. Cut any central tough veins out of the greens and finely shred the leaves.

Divide the dough into 2 pieces. Roll one piece out into the largest rectangle that you can and layer half the chorizo onto one half of it leaving a border around the edge. Add the garlic and a little oil to a heated pan, then add the greens and toss for a couple of minutes. Tip half onto the chorizo, then add half the mozzarella and grate over lots of Parmesan. Fold the dough over, fold in and pinch the sides together.

Place on a baking tray that has been dusted with semolina. Repeat with the remaining dough and filling, then bake for 15-20 mins or until puffed up and browned.