- for the pizza dough
- 350g (12 oz) strong white bread flour or '00' Italian flour
- 1tsp salt
- 2tsp dried active yeast, 2/3's sachet of fast action yeast or 20g (¾oz) fresh yeast
- 1tsp golden caster sugar
- for the tomato sauce
- 1tbsp olive oil
- 2 cloves garlic, peeled and crushed
- 1 x 400g tin chopped tomatoes
- 1tsp sugar
- 1tsp oregano
- 1tbsp tomato puree
- for the roasted vegetable filling
- 1 red, orange and yellow pepper cut into small 3cm chunks
- 1 courgette, quartered lengthways and cut into 1cm chunks
- 1 small aubergine, cut into small 3cm chunks
- 2tbsp olive oil
- 125g (4½oz) ball fresh mozzarella, torn
- 100g (4oz) goats cheese, crumbled
- you will need
- x2 baking trays, floured
In a large bowl combine the flour and salt. In a small bowl cream the yeast with the sugar and 2tbsp of luke-warm water out of a jug containing 225ml (8fl oz). Make a well in the centre of the flour, add the yeast mixture and the remaining water mixing in the flour from around the sides until you have a flakey ball of dough. Knead the dough on a lightly floured work surface for 10 minutes until smooth and springy and slightly tacky. Leave to rise in a warm place for 1 hour in an oiled bowl, covered in oiled cling film.
Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. To make the tomato sauce, gently heat the oil in a small and add the garlic for 1 minute. Pour in the remaining ingredients and simmer for 10 minutes, stirring, until reduced and thickened; too wet a sauce will break through the calzone crust. Season and set aside.
Tip the vegetables into a roasting tin, toss in the oil and season then roast for 20 to 30 minutes until softened and beginning to take on colour.
Preheat the oven to 240 C, 220 C fan, 475 F, gas 9. Divide the risen dough in half and roll each portion out on a floured surface until a 30cm (11¾in) wide circle and the thickness of £1 coin then transfer to the floured baking trays. Spread half the circle with tomato sauce then scatter with the roasted vegetables, torn mozzarella and crumbled goats cheese. Fold the dough over the filling and twist the top and bottom edges together to seal like a large Cornish pasty.
Preheat the oven to 240 C, 220 C fan, 475 F, gas 9. Bake the calzone in the bottom of the oven for 15 to 20 minutes until puffed up and golden. Serve immediately with rocket salad.
This pizza dough can also be used to make bread and is best made with Italian Tipo '00' flour which is finer ground than normal flour, high in gluten and will give you a lovely smooth textured dough. You can find Tipo '00' flour in large supermarkets and Italian delis.