Pre-heat your oven to its hottest setting, and lightly dust your worksurface, rolling pin (if using) and baking tray with flour. Roll or stretch your dough to approx. 10-12 inches in diameter and move your pizza dough to the baking tray.
Spread tomato passata over half the base, leaving a gap around the edge as you would if you were making classic pizza. Add your ingredients to the top of the sauce, layering them (a layer of cheese between each gives extra ooze!), then a little extra sauce on top of the ingredients.
Fold the un-topped section of dough over the topped section, and pinch the edge together tightly, then fold a half a centimetre back towards the filling, to create a ‘crust’ similar to a Cornish pasty, and pinch again, ensuring the seal is fully enclosed. Brush the dough with oil, and then sprinkle a little extra cheese all over the top.
Move to the hot oven for 10-12 mins, checking regularly towards the end of the cooking time. Your calzone will be cooked when the crust has turned golden brown and the crust has risen. Remove from the oven and leave to cool for 3-5 mins. As well as preventing burnt mouths, this also helps the ingredients inside to ‘set’ and prevents the toppings from sliding as much when you slice. Slice, share (or not!) and enjoy!
We’d love to see your pizzas on our social media @northerndoughco please tag us in your delicious creations!