Jazz up pizza at home by making calzone instead. It’s perfect for lunch the next day and is a great way to use up leftovers. This recipe uses cabbage to add vegetables and make your ingredients stretch.
Ingredients
Dough
- 200ml water
- 1 tablespoon olive oil (or a cheaper quality oil such as Rice Bran oil)
- 1 teaspoon salt
- 2 1/2 cups flour (preferably bakers flour or substitute plain flour)
- 1 3/4 teaspoons yeast
Filling
- 1 cup of ricotta cheese
- 1/2 cup of grated mozzarella or cheddar cheese
- 100g of salami, chopped
- 1/2 cup of grilled capsicums, chopped
- 1/2 cup of dried mushrooms, soaked in water to reconstitute then squeezed
- 1 cup of cabbage, finely chopped
- Pinch of Italian herb mix
- Salt and pepper
- 1 beaten egg (optional)
Method
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Step 1Add the water and oil to a breadmaker, then add the flour, salt and yeast. Put on the dough setting and allow to mix, then allow to rest for 30 minutes. [Alternatively, place lukewarm water into a bowl, sprinkle on yeast. Stir in the olive oil, then add the salt and flour and mix until combined. Knead further with your hands for several minutes, then place in a bowl, cover with cling wrap and allow to rest in a warm place for 30 minutes.]
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Step 2Combine the filling ingredients in a bowl and mix until combined.
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Step 3Roll the dough out on a floured surface. You want it to be thinner than a pizza – aim for 5mm if you can. Cut out the dough into circles. For this, I use my piemaker cutter to get even sizes. Fill each circle with a dollop of the mixture. Fold over and crimp on the sides.
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Step 4Place on a floured tray. For a prettier result, brush with beaten egg. Bake at 210C for 15 minutes.
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