Spicy calzone pizza: Difference between revisions
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The folded [[pizza]]. My favourite! As with any pizza, it's up to you what you put in it. This is my suggestion. Let me know if you can better it! | The folded [[pizza]]. My favourite! As with any pizza, it's up to you what you put in it. This is my suggestion. Let me know if you can better it! | ||
Revision as of 16:18, 19 October 2021
Recipe review
Just the best pizza
5/5
🍕🍕🍕 The Judge
| Spicy calzone pizza | |
|---|---|
 |
| Calzone, served with carrot and onion salad | |
| Servings: | Serves 4 - Makes 2 big folded pizzas |
| Calories per serving: | 447 |
| Ready in: | 1 hour 35 minutes Includes making the dough |
| Prep. time: | 1 hour 15 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 1st November 2012 |
The folded pizza. My favourite! As with any pizza, it's up to you what you put in it. This is my suggestion. Let me know if you can better it!
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 portion spicy tomato pizza topping (use a jar of shop-bought pizza sauce if you're stuck for time)
- 1 portion pizza dough - Makes 2 pizzas
- 200 g (7 oz) mozzarella cheese (drained)
- 100 g good quality sliced meat (eg: prosciutto, salami, speck)
- * I'm using 50g (2 oz) thinly sliced Home smoked bacon
- 2 tablespoons grated Parmesan cheese
- 2 hard-boiled free range eggs
- 1 tablespoon capers
Mise en place
Preheat the oven to 220° c (425° F - Gas 7)
-
Oven-baked after about 12 minutes at 220° c
-
Calzone pizza, stuffed to the brim, ready to bake
- Assuming you now have 2 pizza bases, rolled out and risen from the pizza dough recipe:
- Make the pizza up on a lightly greased, or lightly floured baking tray. It's very hard to transfer once made up, without a pizza shovel.
- Divide the ingredients in two:
- Working on one half of the pizza (the base, when it's folded over), spread the tomato sauce over one half, leaving a clear edge to seal
- Break the mozzarella into chunks and sprinkle over the sauce, followed by the capers, the sliced meat and half of the Parmesan cheese
- Peel and quarter the egg and place around the pizza
- Fold the pizza over, dampen the seal edges with a brush and water and press the edges to make a seal so it can puff up.
- Sprinkle with the remaining Parmesan cheese
- Bake for 15 to 20 minutes - keeping your eye on it!
Serving suggestions
Serve hot or cold
Great with creamy coleslaw
Chef's tip
For an even better, more authentic pizza, use a pizza stone.
See also
Calzone folding, Here's how.
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