Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.
Thank you for signing up to . You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
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.
Top Tip for making Calzone
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.
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe • Published
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer • Published
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe • Published
Domino's urge I'm a Celebrity fans to stop ordering contestants pizza
I'm a Celebrity...Get Me Out Of Here! fans have been sending countless pizzas to their favorite campmates
By Emma Dooney • Published
Inside the 2023 Oscars gift bag worth $125K, including Italian holidays, luxury skincare and… a loaf of bread
Let’s look at the true worth of winning an Oscar, from the Everybody Wins goodie bag to what happens after you win
By Jack Slater • Published
The Queen's 'boring' Christmas dinner favorite revealed by royal chef
The Queen kept things basic when it came to Christmas dinners at Sandringham
By Caitlin Elliott • Last updated