Name: Three-cheese calzone with tomato-chilli sugo
Yield: 4
Ingredients: 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 oregano leaves (loosely packed)

Ingredients

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 oregano leaves (loosely packed)

Method

Main

1.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.

2.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.

3.Combine remaining oil, garlic, lemon rind and herbs, season to taste and mix to combine.

4.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.