Calzone.

Calzone.

Another Friday, another takeaway food to tempt you, folded pizza this time. My version is completely indulgent and loaded with big, strong flavours, which seems to be the only way I can enjoy it. I love recipes like this where it's really up to you how you customise your share. My older daughter likes hers quite plain with bacon, pineapple chunks and mozzarella but mine has olives, anchovies, pepperoni, chillies, sliced onions and mozzarella. Making the pizza dough takes time but it's not at all difficult and the girls really enjoy kneading and rolling. My younger daughter doesn't eat pizzas but she likes making it for her grandad, who has said that her overworked pizza dough is something he find extremely and oddly delicious.

Serve 3.

Equipment:

Baking trays.

   Pizza dough.

-325ml lukewarm water,

-1tsp caster sugar,

-2tsp dried active yeast,

-3tbsp olive oil.

Combine the ingredients in a bowl, stir well, leave to stand for 15 minutes.

   Dry ingredients.

-500g strong white flour,

-1tsp sea salt.

Combine the above ingredients in a large bowl and leave aside.

When the yeast  is ready, add it to the dry mixture.

Bring to a rough dough with your hand.

Tip on to a floured surface and knead to a smooth and elastic dough, around 5 minutes. (The dough is ready when it springs back when pressed with your finger)

Put the dough into an oiled bowl, cover, and leave to prove in a warm place for 2 hrs.

Oven 230c fan forced, put baking trays in to preheat (around 10 minutes)

When ready, divide the dough into 3 equal pieces.

Roll each dough to a rough 20cm circle.

Top with your choice of toppings.

Fold over to make a semi-circle.

Crimp the edges.

Score the top.

Top with a few slices of mozzarella.

Put on the pre baked trays.

Bake 15-20 minutes.