These tasty bites are filled with a summery stewed capsicum and mozzarella-like cheese called caciocavallo.
- 1 x quantity pizza dough
- 200 g caciocavallo, cut into small cubes
- 1 x quantity peperonata (see below)
- extra virgin olive oil, for drizzling
- salt flakes
- 2 tsp dried yeast
- 210 ml lukewarm water
- 1 tsp sugar
- 2⅔ cups (400 g) plain, type ‘00’ or baker’s flour
- 4 tbsp spelt or wholemeal flour
- 2 tsp salt flakes
- coarse semolina, for dusting (optional)
- 3 tbsp extra virgin olive oil
- 4 golden shallots, thinly sliced
- 2 cloves garlic, skin on, bashed with the back of a knife
- 5 capsicums (red, yellow or green), seeds and membrane removed, cut into strips
- 3 tbsp white balsamic vinegar
- 1–½ tbsp caster sugar, to taste
- salt flakes
- 1 cup (260 g) tinned crushed tomatoes
- torn basil leaves, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Proving time overnight
Resting time 2 hours
You will need to start this recipe 1 day ahead.
To make the pizza dough, combine the yeast, water and sugar in a bowl until frothy. Stand for 5 minutes. Put the flours in a large mixing bowl, pour in the yeast liquid and knead until combined, then add the salt. Turn out onto a floured cooking bench and knead vigorously for up to 10 minutes or until the dough is smooth, shiny and elastic.
Alternatively, put the flours in the bowl of a stand mixer fitted with a dough hook, pour in the yeast liquid and let the machine work the dough on speed 1 for the first 2 minutes. Increase to speed 2 for 3–5 minutes, then work for 30 seconds on the highest setting. Tip the dough onto a floured surface, cover with a tea towel and rest for 30 minutes.
Stretch the dough with floured hands into a rectangle, then fold into three and shape into a ball. Place in an oiled container fitted with a lid. Make sure you use a large container that will allow room for rising. Rest the container in the fridge overnight (or for up to 3 days), to slow-prove and develop flavour and texture.
A couple of hours before you want to use the dough, remove it from the fridge and take off the lid. Cover loosely with a tea towel and leave at room temperature for 2 hours.
To make the peperonata, heat the olive oil in a large heavy-based frying pan over medium heat, add the shallot and garlic and cook for 2–3 minutes or until the shallot has softened and the garlic smells fragrant. Add the capsicum, vinegar, sugar and a pinch of salt and cook for 1–2 minutes, then pour in the crushed tomatoes. Reduce the heat to low, cover with a lid and leave to stew gently for 20–25 minutes.
Remove the lid and increase the heat to medium–high, then cook for 1–2 minutes to reduce the liquid further. Taste for salt and adjust accordingly.
Preheat the oven to 220°C (200°C fan-forced). Line a large baking tray with baking paper.
Cut the dough into 8 pieces and roll out on a floured surface into discs about 3–4 mm thick. Arrange the cheese and peperonata over half of each disc (reserving any juices from the peperonata), then fold the dough over the filling and pinch the edges to seal and shape the parcels into crescents.
Place the calzone on the prepared tray, then brush with the reserved peperonata juices and drizzle a little olive oil over the top. Sprinkle with salt flakes and bake for 20–25 minutes or until nicely risen and beautifully golden. Serve hot, warm or at room temperature.
• Feel free to add spicy salami or soppressata to these parcels, if you feel in need of meat.
• The peperonata can be served hot, warm or cold. It also makes a mean side dish for fried eggs.
This recipe is from Made in Italy with Silvia Colloca. To find out more about the show, check out the episode guide, or scroll through Silvia's recipes. Tune in at 8pm, Thursday 27 November on SBS ONE.