Name: Mini deep-fried calzone
Prep time: 125 min
Total time: 125 min
Yield: 8
Ingredients: Pizza Dough; 4 teaspoon active dry yeast; 1 teaspoon salt; 1/2 teaspoon sugar; 2 tablespoon extra virgin olive oil; 270 millilitre warm water; 420 gram '00 flour (or use high-grade flour); Mamma’s chunky pomodoro sauce; 2 tablespoon extra virgin olive oil; 2 medium onions, finely chopped; 2 clove garlic, finely chopped; 1 kilogram tinned cherry tomatoes (or any good-quality chopped, tinned tomatoes); 2 tablespoon roughly chopped fresh coriander; Calzone assembly; flour, for dusting; 2 litre canola oil, heated to 170°c; fresh herbs, to garnish; sea salt; Filling; 20 gram provolone cheese, grated; 20 gram parmesan, grated; 25 gram ricotta cheese; 3 basil leaves, thinly sliced; 125 gram roast chicken, shredded

Ingredients

Pizza Dough

4 teaspoon active dry yeast

1 teaspoon salt

1/2 teaspoon sugar

2 tablespoon extra virgin olive oil

270 millilitre warm water

420 gram '00 flour (or use high-grade flour)

Mamma’s chunky pomodoro sauce

2 tablespoon extra virgin olive oil

2 medium onions, finely chopped

2 clove garlic, finely chopped

1 kilogram tinned cherry tomatoes (or any good-quality chopped, tinned tomatoes)

2 tablespoon roughly chopped fresh coriander

Calzone assembly

flour, for dusting

2 litre canola oil, heated to 170°c

fresh herbs, to garnish

sea salt

Filling

20 gram provolone cheese, grated

20 gram parmesan, grated

25 gram ricotta cheese

3 basil leaves, thinly sliced

125 gram roast chicken, shredded

Method

Pizza dough by mixer

1.Place the yeast, salt, sugar, oil and warm water in a large bowl and leave for 15 minutes. The mixture should become frothy.

2.Transfer mixture to an electric mixer with a dough hook, gradually add the flour on a low speed and mix until the dough comes together.

3.Transfer to a lightly floured bench and knead for about 8 minutes – the dough will become smooth and elastic. If you find the dough is still a little wet, sprinkle in more flour (the perfect dough is ready when you can poke your finger into it without any dough sticking to it).

4.Place dough in a large bowl, cover with a damp cloth and leave in a warm place to rise for 40 minutes.

5.Gently press dough back down, remove from bowl and roll into 3 x 180g balls. Place on a non-stick tray, cover with a damp cloth and leave to rise again for 25 minutes before rolling into bases.

Pizza dough by hand

6.Follow the mixer method but replace step 2 with; place flour on a clean work surface and make a well in the centre, add the yeast mixture and gradually incorporate the flour until well combined.

Mini deep-fried calzone

7.To make the pizza sauce; warm oil in a large saucepan and add onion and garlic. Sauté on a low heat for 10 minutes. Add tomatoes, cook over a medium heat for 25 minutes, fold in the oregano and season to taste. Cool before using.

8.Dust surface with flour and roll balls into 8 x 10cm circles; prick with fork.

9.Place 1 tablespoon pizza sauce on half a circle then place 1 tablespoon filling on top of sauce, leaving a 1cm border around edge. Fold the other side over, pinch edges thoroughly and pleat all the way around. Repeat with remaining circles.

10.Gently place 2 calzone in the hot canola oil and fry for 3-4 minutes on each side, or until golden then drain. Repeat in batches of 2.

11.Drain on paper towels and serve garnished with herbs of your choice, ground pepper and sea salt.

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Ingredients

Method

Pizza dough by mixer

Pizza dough by hand

Mini deep-fried calzone

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