Advertisement
Ham, Chorizo & Chargrilled
Capsicum Calzones
Makes 4
Dough
⁄
cup (160ml) warm water
2
3
1½ tablespoons olive oil, plus extra to grease
2 cups (300g) '00' flour or bread flour
2 teaspoons instant dry yeast
1½ teaspoons sugar
1½ teaspoons salt
1 egg, lightly beaten
Filling
⁄
cup (80ml) tomato passata
1
3
1 tablespoon basil pesto
4 large slices (130g) leg ham, rind removed,
roughly chopped
2 (about 125g each) cured chorizo sausages,
thinly sliced
⁄
cup (85g) thinly sliced chargrilled red capsicum
2
3
1 cup (100g) shredded mozzarella cheese
⁄
cup (180ml) milk
2
3
1 cup (100g) shredded provolone cheese
1. Preheat oven to 220°C (200°C fan-
forced). Grease two large baking
trays with a little olive oil.
2. Place flour, yeast, sugar and salt to a
large mixing bowl, stir to combine.
3. Add water/oil mixture to the flour mixture,
and mix using the dough hooks on speed
2 until combined. Increase to speed 3
and knead for 5 minutes until dough
is combined and almost smooth.
4. Turn out on a lightly floured bench, and
hand-knead a couple times form a smooth
ball. Transfer to a lightly oiled large bowl,
turning the dough to coat in the oil. Cover
and set aside in a warm draught-free place
for 1 hour, or until doubled in size.
5. Punch down the dough to expel trapped air.
Divide dough into 4 equal portions. Working
with one portion at a time, roll dough on lightly
floured surface into a 22cm diameter round.
6. Combine passata and pesto in a bowl. Spread
1 tablespoon passata mixture on one half
of each of the dough rounds, leaving a 1cm
border. Divide ham, chorizo, capsicum and
cheeses among the rounds. Brush the border
with water, and fold dough over to form a
semi-circle, and crimp edges to seal.
7. Transfer to prepared trays, and brush tops
with egg. Bake for 15 minutes or until
golden brown, swapping position of the
trays halfway through for even baking.
TIPS
Sometimes flour varies from season to season so
sometimes recipes may need more or less water.
If dough is a little dry and not coming together,
add a little more water to the dough. Conversely,
if dough is too wet, add a little more flour a
tablespoon at a time until the right consistency.
13
Advertisement
