Calzone pizza

You needn’t bother with yeast or solid flour to make this alternate route calzone. Differ the filling to suit your preferences and what you have accessible.

Fixings

For the mixture

•             250g/9oz plain flour

•             2 tsp heating powder

•             large squeeze salt

•             2 enormous unfenced eggs, beaten

•             2 tbsp sunflower oil

For the filling

•             50g/1¾oz mozzarella, ground or torn

•             400g tin slashed tomatoes, cooked in a pan until decreased considerably

•             4 stalks growing broccoli, slashed

•             ½ onion, cut

•             50g/1¾ cheddar, ground

•             2 rashers bacon, cooked and slashed

•             1 garlic clove, finely slashed

•             2 tbsp new spices, or 1 tsp dried spices of your decision, (for example, basil, oregano or parsley)

Technique

1.For the mixture, placed all the fixings in a huge bowl and combine, add 4–6 tablespoons water, each tablespoon in turn, until the batter meets up.

2.On a floured work surface reveal the batter into two circles, generally a similar size.

3.Preheat the stove to 220C/200C Fan/Gas 6. Spot a preparing plate or pizza stone in the broiler to warm up.

4.Mix all the fillings fixings together and partition fifty-fifty. Every half on one side of each hover of batter and overlay the mixture over to make a pale shape. Seal the edges utilizing your fingers or a fork.

5.Place the calzones on preparing paper and cautiously move to the preheated heating plate or pizza stone. Cook for 15–20 minutes, or until the batter is fresh and seared.

Leave a Reply