Ingredients
Method
1.Lightly oil 30cm pizza pan.
2.Combine yeast, sugar and the water in medium bowl; stand about 10 minutes or until frothy.
3.Combine flour, polenta and salt in large bowl; stir in yeast mixture and oil. Mix to a firm dough.
4.Knead dough on floured surface about 8 minutes or until smooth and elastic. Roll dough until large enough to fit prepared pan.
5.Place dough on pan; spread with tomato sauce, leaving 3cm border.
6.Spoon mushroom filling over half of the dough; brush border with water. Fold over other half to enclose filling; fold edge to seal. Sprinkle with extra polenta.
7.Stand calzone in warm place about 10 minutes or until risen. Bake in moderately hot oven about 35 minutes or until browned.
8.Make the tomato sauce. Heat oil in large saucepan; cook onion and garlic, stirring, until onion is soft. Add undrained crushed tomatoes and remaining ingredients. Simmer, uncovered, about 15 minutes or until mixture is thickened; cool.
9.Make the mushroom filling. Heat oil in large saucepan; cook mushrooms, stirring, until browned lightly and liquid has evaporated. Stir in artichokes, capers and dill.
Fish option: Sprinkle non-vegetarians’ portions with chopped smoked salmon before folding dough over to enclose filling.
Note
