Any filling will work in this turnover pizza – you can experiment with your favourites. I used mozarella, pork sausages and olives for this one.
Makes 2 calzones
Preparation 1 hour
Cooking time 20 minutes
You need (for the dough)
- 1 packet instant yeast (10g)
- 1 cup lukewarm water
- 2 teaspoons sugar
- 2½ cups white bread flour
- 1 teaspoon salt
- olive oil
You need (for the filling)
- 6 tablespoons tomato passata
- 2 cups mozzarella, grated
- 1 cup olives, stoned
- 6 smoked pork sausages, thinly sliced
- 2 tablespoons herbs (rosemary works well)
- 1 small chilli, chopped, or Tabasco sauce to taste
- To make the dough, mix the yeast, lukewarm water and sugar and set aside until bubbles form on the surface.
- Mix the flour, salt and 1 tablespoon of olive oil in a bowl. Add the yeast mixture and knead for 10 minutes. (Or use a food processor.)
- Grease the dough ball with olive oil, cover with cling film and set aside until it has doubled in volume (about 30 minutes). Light the fire in the meantime – 6 briquettes will do the trick.
- Divide the dough in two. Sprinkle flour on a work surface and flatten each ball with a rolling pin until it’s about the size of the griddle. You’ll have to roll it out a few times until the dough is elastic.
- Spread half of each flattened circle with a few tablespoons of passata and put the filling ingredients on top. Fold other half of the dough over to cover the filling.
- Grease the flat side of the griddle with cooking spray and put a calzone on top. Put on the lid and turn the calzone after about 10 minutes. Replace the lid. The pizza will be done after about 25 minutes. Slice it into wedges and eat it while you prepare the other one.