The literal translation of sock or stocking doesn’t sound so appetising but refers to the enclosed nature of calzone.
- 2 tbsp olive oil
- 6 garlic cloves, thinly sliced
- 300 gm baby English spinach, trimmed
- 250 gm baby rocket
- 2 cups (loosely packed) basil leaves
- 300 gm feta, coarsely crumbed
- 12 slices prosciutto
- 500 gm plain flour
- 200 gm fine semolina, plus extra for dusting
- 1 tbsp dry yeast
- 40 ml olive oil
- 1For semolina dough, combine flour, semolina, dry yeast and 2 tsp sea salt in a large bowl. Make a well in the centre, add olive oil and 400ml water and stir gently to combine. Turn out onto a clean work surface and knead until combined and smooth (8-10 minutes). Place dough in a lightly oiled bowl, cover with a tea towel and place in a warm place until double in size (45-50 minutes).
- 2Heat olive oil in a large frying pan, add garlic and sauté over medium heat until softened (2-3 minutes). Add spinach and rocket and cook until wilted (1-2 minutes). Season to taste and set aside to cool.
- 3Preheat oven to 250C. Scatter base of a 40cm x 25cm oven tray with semolina. Roll two-thirds of dough to 45cm x 30cm and place on tray. Arrange wilted greens over, leaving a 3cm border. Scatter with basil, feta and prosciutto, fold in border and set aside. Roll out remaining dough to 40cm x 25cm, place on prepared base and press edges together to seal. Cover loosely with a tea towel and set aside in a warm place until dough has risen slightly (25-30 minutes). Cut slits in the top and bake until golden brown (10-15 minutes). Cut into pieces and serve immediately.
Drink Suggestion: Young and juicy Italian red such as dolcetto or barbera. Drink suggestion by Max Allen