Recipes
Chunky Tomato and Basil Calzone
Friday 18 May 2012
Traditional Italian pizza base, add any extra toppings to make it more interesting.
Makes 2 pizzas (serves 4) Prep 25mins Cooking 10mins
Can be frozen!
Ingredients - 300g strong bread flour, 1tsp instant yeast, 1tsp salt, 1tbsp olive oil plus extra for drizzling. For the Sauce, - 100ml of Chunky Basil and Tomato Sauce. For topping – 125g ball mozzarella sliced, Slices of our Golden and Red Beefsteak Tomatoes and a handful of grated parmesan (and any other toppings you want to add!).
Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 minutes until smooth. Cover with a tea towel and set aside, you can leave the dough to rise but it’s not essential for a thin crust. Roll out the dough. If it has risen give it a quick knead then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across with a rolling pin. The dough needs to be very thin as it will rise in the over, lift them on to two floured baking sheets. Heat oven to 240c/fan220c/gas8. Put another baking sheet or an upturned baking tray on the top shelf. Smooth sauce over one half of the pizzas with the back of a spoon add the toppings to the same half and season. Brush the edge with a little water then fold and pinch into a pasty shape. Put pizza on top of the preheated tray and bake for 8-10 minutes until crisp.
