Real Living
Ingredients
Method
1.Roll out base Preheat oven to 230°C (210°C fan-forced). On lightly floured surface roll out dough to 30cm diameter. Lightly spray tray with and place pizza base on tray.
2.Make calzone: Spread passer over base, leaving 2.5cm border around edge. Place bocconcini, mushrooms, eggplant, artichokes, olives and tomatoes on half of base, then drizzle with garlic oil. Carefully fold remaining half of base over and seal edges by crimping dough together. Spray with a little olive oil and sprinkle with sea salt.
3.Place calzone in oven for 20 to 25 minutes until dough is golden. Slice into wedges and serve warm with green salad on the side.
In ltalian, calzone means ‘stocking’ or ‘drooping sack’. As the name suggests, the idea of our calzone is to stuff it with the food you’d find on an antipasto plate. Yum! Calzones can be a good way to use up leftovers. Any small amounts of meat, cheese and veggies can be put into your pizza pocket. To prevent the stuffing from spilling out and creating a big mess, make the sure you seal the edges of the calzone well, and don’t overload the filling.
Note
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