Calzone ripieno al forno

Calzone ripieno al forno, ready to bake

The classic stuffed and folded pizza that looks for all the world like a huge Cornish pasty!

filling

25g [1 oz / ½ cup] breadcrumbs
45 ml olive oil
50g [2 oz] spicy Italian sausage, blitzed in a food processor with a metal blade
2 hard-boiled eggs, shelled and halved
1 small onion, finely chopped and mixed in with the sausage meat
50g [2oz / ¼ cup] Ricotta cheese
75g Mozzarella cheese, finely chopped

Make the dough as instructed and allow to rise for 30 minutes
Preheat the oven and pizza stone to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]

Knock the dough back
Dust a work-surface with fine fine yellow cornmeal and roll out into two circles, about 20 cm [8"] diameter
Sprinkle half of the breadcrumbs over each pizza base and drizzle with half of the oil over each pizza
Sprinkle half of the of the spicy sausage / onion mix over each pizza
mix the Mozzarella Ricotta cheese together and spread on one half of each pizza
Place the hard-boiled egg halves on one side of the pizza base (so it can be folded without drama!)
Fold the pizza over and pinch the edges together, rolling the seal over as you go
Brush with a little water and bake for 15 to 20 minutes until golden

Serve with fresh tomatoes and a green salad