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Three-cheese calzone with tomato-chilli sugo

You'll need

14 gm dried yeast 400 gm strong plain flour (see note) 40 ml extra-virgin olive oil 2 cloves garlic, finely chopped 1 tbsp finely grated lemon rind 1 tbsp thyme leaves ½ tsp finely chopped rosemary 100 gm buffalo mozzarella, coarsely chopped 80 gm bocconcini 80 gm Taleggio, coarsely chopped   Tomato-chilli sugo 40 ml extra-virgin olive oil 2 golden shallots, thinly sliced 2 cloves garlic, finely chopped 2 tsp dried chilli flakes 400 gm canned cherry tomatoes 1 tsp white sugar ¼ cup (loosely packed) oregano leaves


  • 01
  • For sugo, heat oil in a saucepan, add shallot, garlic and chilli and cook for 4-5 minutes or until shallots are very soft, add tomatoes and sugar and simmer for 5-6 minutes or until thick. Season to taste with sea salt and freshly ground black pepper, remove from heat, then stir through oregano and keep warm.
  • 02
  • Place a pizza stone in oven and preheat oven to 240C. Combine yeast and 60ml warm water in a small bowl, stir, cover and stand in a warm place for 30 minutes or until foamy. Combine flour, yeast mixture, 1½ tsp sea salt and 200ml warm water in the bowl of an electric mixer fitted with a dough hook and knead for 5 minutes or until smooth and elastic. Divide into 4, place on a lightly oiled tray, brush with oil, cover with a tea towel and stand in a warm place until doubled in size.
  • 03
  • Combine remaining oil, garlic, lemon rind and herbs, season to taste and mix to combine.
  • 04
  • Roll a piece of dough on a floured work surface to 2mm thick, spread 1 tbsp oil mixture over half the base, then top with ¼ of each of the cheeses. Fold dough over and seal edges, then repeat with remaining ingredients. Brush calzones with olive oil and cook on a pizza stone for 12-15 minutes or until golden. Serve with sugo spooned over.

Note Strong plain flour, used for breadmaking, is available from health food stores, David Jones Foodhalls and select delicatessens.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2007

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