calzone with spinach, sun-dried tomato and onion

preparation

Picture the perfect pizza slice with room for twice the amount of toppings, sauce and crust all mixed into a single, satisfying bite – that pretty much sums up our recipe for spinach, sun-dried tomato, pickled red onion and Aged Havarti Calzone. Stuffed with a center of sweet cherry tomato sauce, pickled red onions, Castello Aged Havarti and spinach, a delicate wholemeal shell offers a satisfying crunch to finish this transportable pocket of savory delights. Using our easy-to-follow recipe preparation is quick and effortless! This homemade calzone is the perfect answer to comfort-food cravings and stay-at-home weekends with our stress-free instructions and detailed ingredients list.

Sauce

1. For the sauce, dice the onion and cook with a little oil over a medium heat until soft but not colored.

2. Add the crushed garlic and cook for 3 minutes, still with no color.

3. Add the roughly chopped fresh tomato, balsamic vinegar, salt and pepper, sugar, dried oregano and the canned cherry tomatoes.

4. Bring to a simmer, reduce the heat to low and cook until a thick sauce consistency, stirring occasionally to ensure it won’t burn at the bottom.

5. Taste to check for seasoning and balance of acidity and sweet.

6. Cool and reserve for topping the pizza.

Pizza dough

1. To make the pizza dough, combine both flours in a large mixing bowl with the salt and yeast.

2. Make a well in the center and add the olive oil and almost all of the tepid water (The water should feel just warm – if it is too hot, it may kill off the yeast).

3. Bring the liquid and flour together, adding just enough additional water to make a soft dough that comes together without it being sticky, leaving the bowl clean.

4. Dust the work surface with 1 tablespoon of the extra flour and start to knead the dough. Using the heel of your hands, roll the dough away from you, pressing down firmly as you do so, then bring the dough back towards you and repeat with the other hand, so you are rolling the dough back and forth, alternating your hands as you roll. Knead for 3–4 minutes until the dough feels soft, springy and elastic.

5. If you prod the dough, the indentation should spring back lightly. Return the dough to the mixing bowl and cover with cling film.

6. Leave to rise for 1 hour or until it has doubled in size.

7. Preheat the oven to 425°F.

8. For the pickled onion, cut red onion into rings.

9. Bring the water, sugar and vinegar up to the boil in a pan. Once the sugar is fully dissolved, turn the heat off and leave to stand for a few minutes. Then place the onions in the pan as it continues to cool.

10. Once the dough is ready, place on a lightly floured surface and shape out to a pizza shape either with your hands in a circular motion or with a rolling pin.

11. Spread the sauce on to one side of the base leaving border of a few centimeters, place the toppings on to the sauced side and fold over, crimping where the dough meets.

12. Cook for 10 minutes or until the crust is golden brown.