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 centre 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 savoury 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.
1. For the sauce dice the onion and cook with a little oil over a medium heat until soft but not coloured.
2. Add the crushed garlic and cook for 3 minutes still with no colour.
3. Add the roughly chopped fresh tomato, balsamic vinegar, salt and pepper, sugar, dried oregano and the tinned cherry tomatoes.
4. Bring to a simmer, reduce the heat to low and cook out 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.
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 centre 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 tepid 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 220 degrees.
8. For the pickled onion cut it in to 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, 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 centimetres, 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.
There are quite a few ways in which you can add flavour to your dish, one of them being through your drink. Whether you like wine or beer, the same principles of looking at the dominant flavours of your Calzone largely apply. In this case, you want to cater your drink to the zest from the pickled onions and the creaminess and slight tang of the Castello Aged Havarti. In doing this, you allow the notes from your drink to enhance subtler tones from the ingredients in your dish. For wine, the zest from both onions and sun-dried tomatoes calls for similar qualities, making most acidic Chardonnay with citrusy overtones a great matchup. Dry rosés also provide enough structure for them to clash nicely with the Calzone. For beer, look for variants such as Pale Ales of slightly spicy Blondes.