My London ‘father’, Gennaro Contaldo, makes these to
use up all his leftover antipasti. They’re great, a
complete snack.

Ingredients:

Basic bread recipe

Just over 2 pounds (1 kilogram) strong bread flour
Just over 1 pint (625 millilitres) tepid water
1 ounce (30 grams) fresh yeast or 3 (1/4 ounce/7
gram) sachets dried yeast
2 tablespoons sugar
Sea salt
Extra flour, for dusting

Filling

2 courgettes (zucchini), sliced and char-grilled
2 artichoke hearts, char-grilled and sliced
A handful black olives
A handful sun-dried tomatoes
A couple slices Parma ham
A bunch basil, leaves ripped
A drizzle olive oil
A drizzle herb vinegar
1 ball mozzarella, ripped
A handful Parmesan shavings
A couple fresh plum tomatoes
2 ounces Montgomery cheddar
A good drizzle extra-virgin olive oil
Freshly ground black pepper
Maldon sea salt

Method

For the bread

Stage 1: Making a Well Pile the flour on to a clean
surface and make a large well in the centre. Pour
half the water into the well, then add your yeast,
sugar and salt and stir with a fork.
Stage 2: Getting It Together Slowly, but confidently,
bring in the flour from the inside of the well. (You
do not want to break the walls of the well, or the
water will go everywhere). Continue to bring the
flour into the centre until you get a stodgy,
porridge-y consistency, then add the remaining water.
Continue to mix until it’s stodgy again, then you can
be more aggressive, bringing in all the flour, making
the mix less sticky. Flour your hands and pat and
push the dough together with all the remaining flour.
(Certain flours need a little more or less water, so
feel free to adjust).
Stage 3: Kneading! This is where you get stuck in.
With a bit of elbow grease, simply push, fold, slap,
and roll the dough around, over and over, for 4 or 5
minutes until you have a silky and elastic dough.
Stage 4: First Proof Flour the top of your dough. Put
it in a bowl, cover with plastic wrap, and allow it
to proof in a warm, moist, draught-free place until
doubled in size, about half an hour. This proof will
improve the flavor and texture of your dough, and
it’s always exciting to know that the old yeast has
kicked into action.
Preheat the oven to 350 degrees F (180 degrees C/gas 4).
Chop and mix all the ingredients for the filling and
season well.
Divide the dough into 8 pieces. Roll into balls,
using flour for dusting. Then roll into little
frisbee shapes just over 1/4-inch (0.5 centimetre)
thick. Place a good spoonful of your filling into the
middle of each, brush the edges with a little water,
then fold the rounds in half, pushing their edges to
seal. Some people prefer to use a fork to do this but
I just pinch them with my fingers. Dust with flour,
do the same with all the others and move to a flourdusted
baking tray. Allow to sit for 5 minutes, then
score the top of the bread to allow your filling to
bubble over when cooking. Bake in your preheated oven
for 20 minutes, until golden and scrumptious-looking,
and allow to cool. Always good for picnics or as
portable food.

Yield: 8 calzones
Prep Time: 25 minutes
Inactive Prep Time: 30 minutes
Cook Time: 30 minutes
Difficulty: Medium

Source: Jamie Oliver Cook Book