Difference between revisions of "Spicy calzone pizza"

From Cookipedia

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| 1 portion [[pizza dough]] - Makes 2 pizzas
| 1 portion [[pizza dough]] - Makes 2 pizzas
| 200 g (7 oz) [[mozzarella cheese]] (drained)
| 200 g (7 oz) [[mozzarella cheese]] (drained)
| 50 to 100 g good quality sliced [[meat]] (eg: [[prosciutto]], [[salami]], [[speck]])
| 100 g good quality sliced [[meat]] (eg: [[prosciutto]], [[salami]], [[speck]])
|* I'm using 50g (2 oz) thinly sliced [[Home smoked bacon]]  
|* I'm using 50g (2 oz) thinly sliced [[Home smoked bacon]]  
| 2 tablespoons [[grated]] [[Parmesan cheese]]
| 2 tablespoons [[grated]] [[Parmesan cheese]]
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[[Category:North American recipes]]
[[Category:North American recipes]]
[[Category:Baked or roasted]]
[[Category:Baked or roasted]]

Revision as of 14:57, 24 July 2016

Spicy calzone pizza
Difference between revisions of
Servings:Makes 2 big folded pizzas
Ready in:1 hour 35 minutes
Includes making the dough
Prep. time:1 hour 15 minutes
Cook time:20 minutes
Difficulty:Average 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!


Printable 🛒 shopping list & 👩‍🍳 method for this recipe

Mise en place

Preheat the oven to 220° c (425° F - Gas 7)


  1. Assuming you now have 2 pizza bases, rolled out and risen from the pizza dough recipe:
  2. 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.
  3. Divide the ingredients in two:
  4. 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
  5. Break the mozzarella into chunks and sprinkle over the sauce, followed by the capers, the sliced meat and half of the Parmesan cheese
  6. Peel and quarter the egg and place around the pizza
  7. 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.
  8. Sprinkle with the remaining Parmesan cheese
  9. 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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