Three-cheese calzone with tomato-chilli sugo


  • Serves 4 people

  • 14 gm dried yeast
  • 400 gm strong plain flour (see note)
  • 40 ml extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1 tbsp finely grated lemon rind
  • 1 tbsp thyme leaves
  • ½ tsp finely chopped rosemary
  • 100 gm buffalo mozzarella, coarsely chopped
  • 80 gm bocconcini
  • 80 gm Taleggio, coarsely chopped
  • Tomato-chilli sugo
  • 40 ml extra-virgin olive oil
  • 2 golden shallots, thinly sliced
  • 2 cloves garlic, finely chopped
  • 2 tsp dried chilli flakes
  • 400 gm canned cherry tomatoes
  • 1 tsp white sugar
  • ¼ cup (loosely packed) oregano leaves
01   For sugo, heat oil in a saucepan, add shallot, garlic and chilli and cook for 4-5 minutes or until shallots are very soft, add tomatoes and sugar and simmer for 5-6 minutes or until thick. Season to taste with sea salt and freshly ground black pepper, remove from heat, then stir through oregano and keep warm.
02   Place a pizza stone in oven and preheat oven to 240C. Combine yeast and 60ml warm water in a small bowl, stir, cover and stand in a warm place for 30 minutes or until foamy. Combine flour, yeast mixture, 1½ tsp sea salt and 200ml warm water in the bowl of an electric mixer fitted with a dough hook and knead for 5 minutes or until smooth and elastic. Divide into 4, place on a lightly oiled tray, brush with oil, cover with a tea towel and stand in a warm place until doubled in size.
03   Combine remaining oil, garlic, lemon rind and herbs, season to taste and mix to combine.
04   Roll a piece of dough on a floured work surface to 2mm thick, spread 1 tbsp oil mixture over half the base, then top with ¼ of each of the cheeses. Fold dough over and seal edges, then repeat with remaining ingredients. Brush calzones with olive oil and cook on a pizza stone for 12-15 minutes or until golden. Serve with sugo spooned over.

Note Strong plain flour, used for breadmaking, is available from health food stores, David Jones Foodhalls and select delicatessens.








May 2007

May 2007

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