serves
2-4
prep
20 minutes
cook
25 minutes
difficulty
Easy
serves
2-4
people
preparation
20
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 500 g Caputo Fiore gluten-free bread or pizza flour, plus extra, for kneading
- 7 g sachet dried yeast
- 400 ml lukewarm water
- 2 tbsp extra virgin olive oil, plus extra, for drizzling
- 2 tsp salt flakes, plus extra for sprinkling
Filling
- 125 ml (½ cup) tomato passata
- ¼ cup coarsely chopped tomatoes
- 150 g chopped provolone, firm ricotta or bocconcini (or a mixture of cheeses)
- extra fillings such as ham, anchovies, capers or whatever you have on hand
Standing time: 3-4 hours
This recipe makes 1 large calzone for sharing. If you want to make individual ones, simply divide the dough into smaller portions and follow the rolling and filling method but bear in mind the baking time will be shorter.
Instructions
1. Place the flour and yeast in a large bowl and stir to combine. Add the water and 1 tablespoon of oil and start mixing with a wooden spoon. When the dough starts coming together, stir in the salt. Turn out the dough on a lightly floured workbench and knead until smooth. If the dough feels too sticky, add 1-2 tablespoons of flour. Similarly, if it feels too dry, add a little water. Keep in mind that this is meant to be a soft dough. Once smooth, roll into a ball, place in a lightly oiled bowl, drizzle with more oil, then cover and stand at room temperature for 3-4 hours or until doubled in size.
2. Preheat the oven to 220˚C.
3. Using oiled hands, lift the dough onto a baking tray lined with baking paper and stretch into a 1 cm-thick disc. Spoon 3-4 tablespoons of passata on one side of the disc and leave a border around the edge. Top with the tomatoes, cheese and whatever other fillings you want, being careful not to overfill the calzone. Season with salt and drizzle with a little olive oil. Fold the other side of the dough over the top of the fillings to create a half moon, then pinch the edges together to seal well. Brush the top with a little more passata and drizzle with a little extra olive oil. Season with salt, then bake for 20-25 minutes or until golden and crisp. Serve hot!
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
