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
Calzone with pepperoni
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.
Preheat oven to 240°C/475°F. Oil two oven or pizza trays; place in heated oven.
Divide dough in half; roll each half on floured surface into a 30cm (12-inch) round.
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.
Bake about 15 minutes or until calzones are browned and crisp.