Calzone with Salami, Tomato, Mozzarella & Basil

  • Calzone with Salami, Tomato, Mozzarella & Basil
  • Calzone with Salami, Tomato, Mozzarella & Basil
  • Calzone with Salami, Tomato, Mozzarella & Basil

Rated 5 out of 5 based on 5 votes

Ingredients

  • 25 g fresh yeast
  • 250 ml luke warm water
  • 400 g unbleached stron flour
  • 1 x salt
  • 1 Tbls salt
  • 100 g whole peeled tinned san marzano tomatoes, crushed by hand
  • 100 g buffalo mozzarella
  • 100 g matured salami or similar style sausage
  • 1 Tbls extra virgin olive oil

Method

Preparation time: 10 minutes (plus 2 hours proving time)

Cooking time: 10-12 minutes

Skills needed: Basic

To make pizza dough: Preheat oven to 250C.

Begin by making a yeast liquid. Dissolve the yeast in 25ml of luke warm water. Add 2 tablespoons of the flour. Mix to a smooth paste and leave to rise under a cloth for 30 minutes.

Make a crater with 3/4 of the flour with a deep whole in the middle. Pour the yeast liquid, salt and the rest of the water in the well. Work the ingredients well with floured hands. Knead continuously for about 10 minutes. When the dough is elastic, form into a loaf and then cut into 4 equal pieces. Form the pieces into bowls and leave to rise for about 2 hours.

Use one ball for one pizza. Knead for a couple of minutes. Press out and flatten the dough with the palm of your hands into a thin round circle. Use a rolling pin to make it really thin. Finally press about 2cm inside the edge to make the raised edge. The pizza is now ready to be filled.

Drain the canned tomatoes in a colander.

The same with the mozzarella, place in a colander and press down gently to remove some of the water.

For the topping: Place the drained tomatoes in a bowl, tear the basil and add to tomatoes. Set aside to let basil infuse.

Place the dough on a floured surface, spread tomatoes and basil on half the pizza base, spread salami over tomatoes along with mozzarella. Fold the uncovered half of the dough over the filling. Pinch the edges firmly so no moisture can escape. Bake in the centre of an oven until the top half of the dough has risen. Brush with a little olive oil before serving.

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  • looks good,

    Reply

    by Kim Bailey on 09/12/2012, 19:27
    Kim Bailey
  • Mouth watering…I could almost taste it! :)

    Reply

    by Sarah Lewis on 14/01/2013, 18:15
    Sarah Lewis
  • Buffalo mozzarella, fresh basil and tomatoes… ticket to pizza heaven! I love it!!!

    Reply

    by Nina Klemen on 21/01/2013, 08:22
    Nina Klemen
  • Going to try this! thanks!

    Reply

    by Janette Barlow on 17/02/2013, 11:15
    Janette Barlow
  • That must be very delicious and yummy.I like it.

    Reply

    by ANNA LINHART on 09/03/2013, 11:20
    ANNA LINHART