Name: Sausage and olive calzone
Yield: 4
Ingredients: 500 gm Italian sausage, casings removed; 3 long red chillies; 1 qty pizza dough; 375 ml (1½ cups) tomato passata; 50 gm pitted Kalamata olives; 3 cloves of garlic, thinly sliced; 150 gm fior di latte or buffalo mozzarella, thickly sliced; To serve: finely grated parmesan

Ingredients

500 gm Italian sausage, casings removed

3 long red chillies

1 qty pizza dough

375 ml (1½ cups) tomato passata

50 gm pitted Kalamata olives

3 cloves of garlic, thinly sliced

150 gm fior di latte or buffalo mozzarella, thickly sliced

To serve: finely grated parmesan

Method

Main

1.Heat a frying pan over medium heat, add sausages and cook, stirring to break up, for 5 minutes or until just cooked through.

2.Place chillies on an oven tray and roast at 180C for 8 minutes or until skin has blistered. Place chillies in a sealed plastic bag for 5 minutes, then remove skin and seeds.

3.On a floured work surface roll out a quarter of the dough to a 25cm round. Spread ¼ cup passata over half the base and top with a quarter of the sausage, chilli, olives, garlic and mozzarella. Fold dough over, seal edges and spoon over 2 tbsp passata. Cook on a preheated pizza stone (see note) at 250C for 12-15 minutes or until golden. Repeat with remaining ingredients. Scatter with grated parmesan and serve immediately.

Note Pizza stones, which ensure crisp-based pizza, are available from Italian delicatessens and food stores.
This recipe is from the May 2006 issue of Australian Gourmet Traveller.
Notes