- For the pizza dough:
- 1 x 10 g sachet yeast
- 500 g flour
- 2 t salt
- 1 cup lukewarm water, plus more as needed
- 1/2 onion, chopped
- 2 cloves garlic, crushed
- 2 T olive oil
- 1 x 400 g can tomatoes
- sea salt and freshly ground black pepper
- 400 g buffalo mozzarella, sliced
- 150 g chorizo, cubed
- 4 vine-ripened tomatoes, torn
- 150 g brown mushrooms, sliced
- 20 basil leaves
Heat the oven to 180°C.
To make the pizza dough:
Combine the yeast, flour and salt, then add the water, a little at a time, until the dough becomes workable but not sticky. Knead gently for about15 minutes, or until smooth and elastic. Place the dough in a bowl and cover with cling film, leaving it at room temperature to rise to double its size.
To assemble the pizza:
Gently fry the onion and garlic in the olive oil until softened and fragrant. Add the canned tomatoes and simmer for 15 minutes. Season to taste, then remove from the heat and allow to cool completely. Briefly knead the dough again, then roll into a large oval disk.
Spread with the tomato sauce and top with the mozzarella, chorizo, torn tomatoes and mushroom. Sprinkle over the basil leaves, then flip over one half of the dough to cover
the filling. Press the sides firmly together and gently fold over to seal. Transfer to a baking tray and bake for 20 to 30 minutes, or until golden-brown.
Traditionally known as a calzone, this pizza-cum-pie oozes melted cheese, spicy sausage and sweet tomatoes. With a small salad, it makes the perfect light supper and, of course, leftovers are wonderful lunch box fillers.