There’s something very appealing about a pizza you can pick up and eat like a cornish pasty. I also LOVE calzones because for me, the crust is the best part of the pizza. I don’t understand those crazy people who actually leave their pizza crusts – are they insane?!
Making pizza or calzone is totally do-able for dinner, unless you’re completely starving and need to eat right now. The whole process takes just over an hour, so get started when you get in from work and its a meal you can easily enjoy on a weekday. Plus, when you pack your calzone full of veggies and limit the mozzerella and portion size (its easy for them to come out massive somehow!), they’re pretty healthy too!
Here’s what you’ll need – (makes two greedy servings or three normal ones!)
- 3 cups plain flour
- 2 (7g) sachets dried instant yeast
- 1tbsp sugar
- 4tbsp olive oil
- Enough hand hot water to form a dough
First, combine your flower, yeast, and sugar and add water until the ingredients start to come together into a messy dough. It’s super easy I promise – just add more water if the dough is too dry to come together in your hands, or more flour if its too wet!
Knead your dough on a flour covered chopping board, adding more flour as you need it to stop the dough sticking to your hands. After around 5 minutes, the dough should be soft and springy. Transfer into a large oiled bowl, cover with clingfilm and leave in a warm place to rise for 45 minutes.
After 35 minutes, preheat your oven to 190C/350F/gas mark 7 and punch down your calzone dough (very satisfying). Separate your dough into two halves and pop each one onto an oiled baking tray. I use a glass tumbler coated in flour to roll my dough into a roughly circular shape, or you could also use a mini rolling pin if you have one!
Finally, sort out your fillings! I used tomato sauce (I like to use a store bought pasta sauce, or you could use passata), goats cheese AND mozzerella (one large ball should be enough for two) basil, red onion, cherry tomato and mushroom. Spread your filling along one half of your round dough, and then pull the other half of dough over, crimping it roughly along the edges. Slash some holes in the top for the steam to escape, and cook for around 15-20 minutes. Pizza/calzones need a hot oven, but be sure to check on them frequently and swap their oven position to be sure they are cooking and browning at the same rate.
Enjoy! Imagine all of the fun filling combo’s you could think up!