Calzone pizza

Calzone originated in Naples, Italy, as a convenient form of pizza for those on the go.
2 Item


Calzone pizza (Makes 2 large calzone)
Classic tomato pizza sauce
Classic pizza dough


Calzone pizza

1.Preheat the oven to 190°C and line 2 baking trays with cooking paper. Heat the oil in a frying pan and saute the eggplant, zucchini and capsicum for 5-8 minutes until softened and just coloured.
2.Add the pizza sauce mixture and rosemary, then cover and simmer for 8-10 minutes until saucy. Let the mixture cool.
3.Divide the pizza dough in half, place it on the baking paper and roll out into a large round about 28-30cm. Divide the filling and arrange on one side of each pizza round and sprinkle over the grated cheese.
4.Fold over the uncovered side to enclose the filling and crimp the edges with your fingertips. Sprinkle with sea salt and pepper and bake for 25-30 minutes until golden and puffed. Serve with avocado and fresh greens.

Classic tomato pizza sauce

5.Heat the oil in a medium saucepan and saute the onion and garlic over a gentle heat for 4-5 minutes until softened and fragrant.
6.Add the wine and let reduce and evaporate, then add tomatoes, tomato paste, water, sugar, basil and seasoning. Simmer for 15 minutes until thick and saucy.
7.Remove the basil leaves after cooking – add fresh shredded basil to the sauce once it’s cooled if desired.

Classic pizza dough

8.In a glass or stainless steel bowl, combine the yeast, sugar and salt and mix well, then add the water and set aside for 10 minutes until the mixture is frothy and bubbling.
9.Place flour in a large bowl and make a well in the centre, add a quarter of the yeast liquid at a time, mixing with your fingers until the mixture is sticky and clumps together.
10.Transfer to a lightly-floured surface and knead the dough with your hands for 5-8 minutes or until the dough is smooth and pliable (you may need to add a little extra flour or water).
11.Place the dough back into a clean, lightly oiled bowl. Cover with a damp tea towel and set aside in a warm place for 1 hour or until doubled in size.
12.Remove the tea towel and knock back or punch the dough a few times to release the air, then let rise again for 30 minutes before using.

A calzone is crescent-shaped pizza dough encasing a savoury filling. It works well if you want to jazz up a pizza lunch or make your pizza more portable for picnics and travelling. Make little ones for little hands or a large one and cut into wedges to expose the saucy filling.


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