Chorizo, basil and olive calzone
- 1 quantity basic pizza dough
- olive oil, for brushing
- 250ml (1 cup) tomato purée
- 2 chorizo sausages, sliced
- 250ml (1 cup) fresh basil leaves
- 250ml (1 cup) Kalamata olives, pitted
- 250ml (1 cup) mozzarella, grated
Preheat the oven to 220ºC. Place 2 trays in the oven to heat for 5 – 10 minutes.
Divide the dough into 2 balls and roll out on a lightly floured surface to 30cm x 30cm squares.
Brush the hot trays with oil and place a pizza base on each. Spread half of each pizza base with the tomato purée and top with the chorizo, basil, olives and cheese. Fold over to enclose the filling and press the edges to seal.
Bake until golden and crispy, about 15 – 20 minutes.
- 00 (doppio zero) flour is a superfine flour used for making soft, malleable pizza dough which is easy to roll out and stretch and results in a crisp crust. 00 flour is available from delicatessens and some supermarkets. Plain (cake) flour is fine too.
- When making pizza, it’s important to preheat the tray or pizza stone tile at 220ºC for 10 – 15 minutes before baking the pizza. This maximises the amount of heat that reaches the base, ensuring a crispy crust. Pizza baking trays and stones are available from department stores and speciality cooking stores, although a large baking tray will work. Pizza stones should not be oiled.
- Yeast is a microscopic living fungus that produces carbon dioxide when mixed with water, flour and sugar. The carbon dioxide is what causes the dough to rise. You can buy dry or fresh yeast: we use dry yeast as it keeps longer and is readily available.
- Keep pizza bases in the freezer for quick meals. Just roll out the dough and layer between sheets of baking paper, cover well in plastic wrap and freeze for up to a month. When you’re ready to use them, heat up a tray, top the frozen base with your favourite toppings and pop in the oven.