Smoky & Sweet

Calzone

Give a classic pizza a hoppy twist.

What you’ll need…

Makes a large shareable calzone

Makes a large shareable calzone

1 x ball of Northern Dough Co Beer
Crust pizza dough defrosted
Semolina or plain flour for dusting
2 tbsp passata
Green pepper, thinly sliced
Red onion, thinly sliced
1 tbsp fiery sweet chilli jam
Fresh basil leaves
Mozzarella pearls, handful
Smoked Scamorza mozzarella, sliced

(For a vegan recipe, switch in your favourite vegan cheeses)

Don’t forget

Always flour your surface so you can easily shape your dough
If you’re using an indoor oven, move your dough to your cooking stone/baking tray before topping
It’s good to be greedy, but make sure you don’t go OTT with your toppings to keep your crust crisp!

Smoky & Sweet Calzone

Preheat your oven to its hottest temp setting and lightly flour your work surface with semolina/plain flour (Alfresco chefs preheat to manufacturer’s guidelines). Shape dough into a rough circle on your stone/tray (if cooking indoors). Add passata to one half of your dough (ready to fold over later). Place toppings on the passata,
stacking them up evenly, layer with chilli jam to taste. Fold the untopped dough over the topped section, creating a semi-circle and pinch the edges tightly together to seal. Bake your calzone, (for alfresco chefs keep a close eye to prevent burning, indoor cooks 8-12 minutes in your oven). Serve with extra pour-over passata,
a sprinkle of torn basil, and an ice cold beer.

We’d love to see your pizzas on our social media @northerndoughco please tag us in your delicious creations!