Spicy calzone pizza

The folded pizza. My favourite! As with any pizza, it's up to you what you put in it. This is my suggestion. Let me know if you can better it!

Spicy calzone pizza

Calzone, served with carrot and onion salad
Servings:	Serves 4 - Makes 2 big folded pizzas
Calories per serving:	447
Ready in:	1 hour 35 minutes Includes making the dough
Prep. time:	1 hour 15 minutes
Cook time:	20 minutes
Difficulty:
Recipe author:	Chef
First published:	1st November 2012

Best recipe review Just the best pizza 5/5 🍕🍕🍕 The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 portion spicy tomato pizza topping (use a jar of shop-bought pizza sauce if you're stuck for time)
• 1 portion pizza dough - Makes 2 pizzas
• 200 g (7 oz) mozzarella cheese (drained)
• 100 g good quality sliced meat (eg: prosciutto, salami, speck)
• * I'm using 50g (2 oz) thinly sliced Home smoked bacon
• 2 tablespoons grated Parmesan cheese
• 2 hard-boiled free range eggs
• 1 tablespoon capers

Mise en place

Preheat the oven to 220° c (425° F - Gas 7)

• 

  Oven-baked after about 12 minutes at 220° c

• 

  Calzone pizza, stuffed to the brim, ready to bake

===Method===

1. Assuming you now have 2 pizza bases, rolled out and risen from the pizza dough recipe:
2. Make the pizza up on a lightly greased, or lightly floured baking tray. It's very hard to transfer once made up, without a pizza shovel.
3. Divide the ingredients in two:
4. Working on one half of the pizza (the base, when it's folded over), spread the tomato sauce over one half, leaving a clear edge to seal
5. Break the mozzarella into chunks and sprinkle over the sauce, followed by the capers, the sliced meat and half of the Parmesan cheese
6. Peel and quarter the egg and place around the pizza
7. Fold the pizza over, dampen the seal edges with a brush and water and press the edges to make a seal so it can puff up.
8. Sprinkle with the remaining Parmesan cheese
9. Bake for 15 to 20 minutes - keeping your eye on it!

Serving suggestions

Serve hot or cold

Great with creamy coleslaw

Chef's tip

For an even better, more authentic pizza, use a pizza stone.

See also

Calzone folding, Here's how.

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