Chef’s description, “The famous folded pizza of Italy which brings back memories for me of market stalls in Verona and the sounds of Verdi. A simple, filling meal al fresco.”
Makes two calzone
2 tsp dry active yeast
100 ml of warm water
500 g of bread flour
50 ml of olive oil
Pinch of sea salt and pinch of pepper
To prepare the dough
Put the yeast in warm water in a mixing bowl to dissolve. Add the flour, salt, oil and chilli. Mix for 5 minutes until a little sticky (use a dough hook if on a machine). Form into a ball and pop into an oiled bowl. Cover with cling film and let it rest for at least one hour, until doubled in size.
50 g of ricotta cheese
100 g of diced mozzarella
50 g chopped cooked salami
50 g diced cooked ham
4 ripped basil leaves
Paprika for dusting (optional)
Roll out the dough into two ten-inch rounds on a lightly floured work surface.Mix together the meats and egg plus the mozzarella. Add the ricotta and basil leaves.Spoon the filling on half of each of the dough circles. Fold over the edges and crimp – don’t overstuff and ensure you fill the calzone just before cooking to avoid the dough becoming soggy.
Brush with oil, then lightly dust with paprika .Bake in the preheated pizza oven for two minutes until crisp. Turn over and cook for a further two minutes until the colour of terracotta.
Chef’s tip: If it needs longer use the wire rack on top of the ceramic plate and place the lid on the pizza oven.
Chef’s Wine Recommendation: Enjoy the calzone with Tour de Belfort’s Sauvignon Blanc blend 2010. Described in leading French wine guide Hachette as “a remarkable wine” this delicious white works with just about anything. Order at www.tour-de-belfort.com
The Earthfire Ceramic Pizza Oven costs £349 plus delivery. To order visit www.grenadier.co.uk or call 01829 741649.