Name: Calzone with pepperoni
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/3 cup (85g) bottled tomato pasta sauce (passata); 200 gram bocconcini cheese, chopped coarsely; 50 gram thinly sliced pepperoni; 6 marinated artichoke hearts (75g), drained, halved; 4 slice bottled roasted red capsicum (170g), sliced thickly; 1/4 cup (30g) seeded black olives; 1/4 cup coarsely chopped fresh basil; 1 teaspoon olive oil; 2 1/2 cup (375g) `00' flour, bread flour or plain (all-purpose) flour; 2 teaspoon (7g) dried yeast; 2 teaspoon caster (superfine) sugar; 2 teaspoon fine table salt; 2 tablespoon olive oil; 1 cup (250ml) warm water, approximately

You can stuff these Italian pizza pockets with anything you please, and they’re especially great for last night’s leftovers.

Would you prefer our traditional pizza recipes?

Ingredients

1/3 cup (85g) bottled tomato pasta sauce (passata)

200 gram bocconcini cheese, chopped coarsely

50 gram thinly sliced pepperoni

6 marinated artichoke hearts (75g), drained, halved

4 slice bottled roasted red capsicum (170g), sliced thickly

1/4 cup (30g) seeded black olives

1/4 cup coarsely chopped fresh basil

1 teaspoon olive oil

2 1/2 cup (375g) `00' flour, bread flour or plain (all-purpose) flour

2 teaspoon (7g) dried yeast

2 teaspoon caster (superfine) sugar

2 teaspoon fine table salt

2 tablespoon olive oil

1 cup (250ml) warm water, approximately

Method

1.Make pizza dough. Combine flour, yeast, sugar and salt in medium bowl; make a well in the centre. Stir in oil and enough of the water to mix into a soft dough. Knead dough on floured surface about 10 minutes or until smooth and elastic. Place dough in large oiled bowl, cover; stand in a warm place about 1 hour or until dough doubles in size. Turn dough onto floured surface; knead until smooth.

2.Preheat oven to 240°C/475°F. Oil two oven or pizza trays; place in heated oven.

3.Divide dough in half; roll each half on floured surface into a 30cm (12-inch) round.

4.Spread one half of both bases with sauce. Top with cheese, pepperoni, artichoke, capsicum, olives and basil; season. Brush edges with a little water; fold dough over filling, press edges to seal. Place calzones on trays; brush with oil.

5.Bake about 15 minutes or until calzones are browned and crisp.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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