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Calzone

Explore BRITE Box’s delightful Calzone recipe – it’s not only fun to make, but a joy to eat.

Discover the magic in every bite, create a delicious meal, and most of all, have fun.

You can create this recipe by following the instructions below.

Ingredients

Dough

  • 250g strong white flour + 30g extra for dusting
  • 5g dried yeast, 2/3 of 7g sachet
  • pinch of caster sugar
  • 3/4 tsp salt
  • 150ml warm water
  • 2 tbsp olive oil

Filling

  • 200g cherry tomatoes, quartered
  • 1tbsp olive oil
  • 1 red onion, chopped
  • 1 red pepper, chopped
  • 100g mushrooms, chopped
  • 1 courgette, chopped
  • salt and pepper
  • 3 tbsp tomato puree
  • 125g ball mozzarella, drained and torn

Equipment

  • Large bowl, wooden spoon, measuring jug, chopping board, cling film, rolling pin or glass, knife, 2 baking trays, baking parchment

Allergens

  • Gluten (flour), milk (mozzarella)

Method

  1. Place the flour in a large bowl
  2. Add the yeast and the caster sugar to one side of the bowl
  3. Add the salt to the other side of the bowl
  4. Pour in the warm water and olive oil
  5. Mix with the end of a wooden spoon until the dough comes together
  6. You may need more water
  7. Tip the dough out onto a lightly floured work surface. Knead for 5 minutes until smooth and elastic
  8. Place in a lightly oiled bowl, cover with clingfilm and leave in a warm place until it doubles in size (30-60 minutes)
  9. After 20 minutes preheat the oven to 220°C (200°C fan / Gas 7)
  10. Chop the vegetables
  11. Drain and tear the mozzarella
  12. Heat the oil and gently fry the onions to soften (4-5 minutes)
  13. Add the pepper and tomatoes, and cook for a further minute
  14. Stir in the courgette and mushrooms and cook for a further 2 minutes
  15. Season with salt and pepper
  16. Once the dough has doubled in size remove from the bowl and knead a couple of times
  17. Divide the dough into five pieces
  18. Roll them into 25cm circles
  19. Spread tomato puree onto the dough bases, leaving a 2cm gap around the edge
  20. Top with a couple of spoonfuls of vegetables and some torn mozzarella
  21. Brush the edge of the dough with water, fold in half and press the edges together
  22. Fold the edges back into themselves, creating a lip
  23. Place the calzones on a lined or greased baking tray
  24. Bake in the oven for 15 minutes
  25. Enjoy!

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K Reekie
Karen Reekie

Independant Advocate – Women’s Services 

Karen is our independent advocate who works supporting women who need help with accessing services or rights they are entitled to, and admin needs. She works at Kingston and also at our Elmbridge Women’s hub.