For the dough:
90ml warm water, plus more for kneading
1 heaped tbsp active dry yeast
Pinch of sugar
480g all-purpose flour
2 tbsp vegetable oil
½ tsp salt
For the filling:
2 tbsp extra-virgin olive oil
3 tbsp tomato purée
4 garlic cloves, crushed
½ tsp dried oregano
½ tsp dried chilli flakes
200g tinned diced tomatoes
250g Mozzarella (or Mozzarella and Cheddar blend), grated
1 tsp dried basil
Salt and pepper, to taste
1 egg, beaten with 1 tsp water
1-2 tsp dried oregano, optional
- Place the water, yeast and sugar in a measuring jug, stir to combine and rest for five minutes.
- Place the flour, oil and salt in a large bowl. Pour the yeast into the bowl and mix with a wooden spoon. Gradually add more water a splash at a time, until a dough forms and the sides of the bowl are clean. Cover with a cloth and set in a warm place for one hour, until doubled in size.
- Meanwhile, prepare the filling. Heat the oil in a pan over a medium heat. Add the tomato purée and cook for 2-3 minutes. Add the garlic, oregano and chilli flakes and cook for 1-2 minutes.
- Add the diced tomatoes and their juice and cook for 10-15 minutes, or until thickened. Transfer to a heatproof bowl and refrigerate for 30 minutes.
- When the sauce has chilled, stir in the cheese and basil. Season to taste and set aside.
- Preheat the oven to 200˚C/180˚C fan/gas mark 6. Line a baking tray with parchment paper.
- Turn out the dough onto a well-floured surface. Pinch off balls of dough the size of golf balls and roll out into small circles.
- Place 2-3 tablespoons of filling onto each circle. Stretch and fold the dough over the filling, pinching at the seams to seal. Transfer to the baking tray.
- Brush the tops of the calzones with the egg wash and sprinkle with oregano, if desired. Bake for 15 minutes or until golden. Serve warm.
Per serving 197kcals, 6.9g fat (2.4g saturated), 25.4g carbs, 1.1g sugars, 8.5g protein, 1.3g fibre, 0.177g sodium