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Three-cheese calzone with tomato-chilli sugo

Australian Gourmet Traveller Italian lunch recipe for three-cheese calzone with tomato-chilli sugo

By Emma Knowles
  • Serves 4
Three-cheese calzone with tomato-chilli sugo
Three-cheese calzone with tomato-chilli sugo


  • 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)


  • 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.


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

  • Author: Emma Knowles