Calzone Pizza
with Bacon, Mozzarella and Peppers
At the Fresh Farm we get pretty excited about pizza. We're partial to a pie, too. But a pizza-pie hybrid? The deliciousness is almost overwhelming! As a folded pizza, the calzone combines the best of both worlds. Its name comes from the Italian word for 'trouser-leg' or 'stocking', so called because it's stuffed full of good things. Cook it first this week so you enjoy the dough at its freshest.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Northern Dough Co. Pizza Dough
(Contains Cereals containing gluten)
Orange Pepper
½
Yellow Pepper
1
Red Pepper
½
Echalion Shallot
1
Garlic Clove
1
Mozzarella
(Contains Milk)
½
Basil
½
Tomato Passata
4
Streaky Bacon Rasher
1
Vine Tomatoes
1
Baby Leaves
1
Balsamic Vinegar
(Contains Sulphites)
Not included in your delivery
1
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C and pop in the baking trays to get hot. Remove the pizza dough from your fridge and allow it to come to room temperature. Halve, then remove the cores from the peppers and cut into ½cm wide slices. Halve, peel and slice the shallot into thin half moons. Peel and grate the garlic (or use a garlic press). Drain the mozzarella cheese, slice into 1cm thick rounds and pat dry with kitchen paper.
Pick the basil leaves from their stalks and finely chop (discard the stalks). In a mixing bowl, combine half the basil with the tomato passata and season with salt and black pepper. This is your pizza sauce.
Cut the bacon into 1cm thick slices. Put a splash of oil in a frying pan on medium-high heat. Cook the bacon until it begins to brown, 3 mins. Add the peppers and shallot. Cook until the veggies have softened, 7-8 mins. Add the garlic and remaining basil and cook for 1 minute more. Remove the pan from the heat and set aside. This is your calzone filling.
If you have some flour, lightly dust your work surface or else put the dough between two sheets of clingfilm. Roll each dough ball into a circle the size of a dinner plate, roughly ½cm thick. Spread a tablespoon of pizza sauce onto each pizza base, leaving a 2cm border around the edge. Pile the filling onto one half of each pizza base then lay on the mozzarella. Season with salt and black pepper.
To make the calzones, run a wet finger around the border of each pizza base, fold over the uncovered half and press the edges down. Roll the edges back over on themselves to seal tightly. Remove your hot baking trays from the oven and carefully transfer the calzones. Poke a hole in the top of each with a small, sharp knife - this allows the steam to escape! Bake on the top shelf of your oven for 15 mins.
Meanwhile, chop the vine tomato into wedges and put in a large bowl. Add the baby leaves. Drizzle over the balsamic vinegar and olive oil (amount specified in the ingredient list). When the calzones are cooked, carefully remove them from the oven and serve one per person with some salad alongside. Enjoy!
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