You can use cavalo nero, cima di rapa or silverbeet instead of the kale here, being sure to cook with the stems of the vegetable as well as the leaves. This dough should be soft and may be a touch sticky, but resist any temptation to add more flour when you knead it – it’s easiest to knead it in a large stainless steel bowl or using the dough hook of a stand mixer, if you have one.
- 250 ml (1 cup) lukewarm water
- pinch of caster sugar
- 2 tsp instant dried yeast
- 2 tbsp extra virgin olive oil
- 200 g (1⅓ cups) plain flour
- 175 g wholemeal flour, plus extra for sprinkling
- 2 tsp salt
- 450 g kale (see Note)
- 80 ml (⅓ cup) extra-virgin olive oil
- 1 large onion, finely chopped
- 5 anchovies, finely chopped
- 4 cloves of garlic, finely chopped
- 60 g (½ cup) raisins, chopped
- 80 ml (⅓ cup) water
- 2 tsp balsamic vinegar
- 300 g (1¼ cups) firm fresh ricotta, coarsely crumbled
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 45 minutes
To make the dough, combine the water and sugar in a large bowl. Sprinkle over the yeast then stand in a draft-free place for 6 minutes or until foamy. Stir in the oil then add the flours and salt. Use your hands to mix until a coarse dough forms then knead in the bowl for about 6 minutes or until the dough is smooth and elastic. Place in a large, clean oiled bowl, turning to coat. Cover the bowl with plastic wrap then leave in a draft free place for about 45 minutes or until doubled in size.
Meanwhile, to make the filling, trim the lower 5 cm from the kale stems and finely slice the kale leaves and stems. Wash well, then shake dry. Heat the olive oil in a large saucepan over medium, add the onion, anchovies, garlic and raisins and cook, stirring often, for 8 minutes or until onion is soft and light golden. Add the kale, water and balsamic, bring to a simmer then cover and cook for 15 minutes or until the greens are tender. Season well with salt and pepper then remove from the heat and cool to room temperature. Drain off any excess liquid. Preheat the oven to 240ºC and lightly oil 2 baking trays.
Using your hand, knock the dough back. Turn it out onto a lightly floured surface and divide it into six even-sized pieces. Shape each piece into a ball. Working with one piece at a time on a lightly floured surface and using a rolling pin, roll each ball out into a round about 20 cm across. Divide the kale mixture among the rounds, scattering it over one half of each round and leaving a 1 cm border. Scatter 50 g of ricotta over each then season with salt and pepper. Lightly brush the edges of the rounds with water then fold the unfilled side over, to create semi circles. Use your fingers to press the edges firmly together, then fold edge over and pinch with floured fingers to seal. Transfer the calzone to the oiled trays then scatter over a little wholemeal flour, then use a sharp knife to make to one or two small slits in the top of each. Bake for 15-20 minutes, or until deep golden, swapping the trays once during cooking for even baking.
• This recipe uses approximately one bunch of kale, but the weight of a bunch will vary. Our 450 g bunch yielded about 350 g of kale leaves and stems after removing the woodier 5 cm of stems.
Photography, styling and food preparation by china squirrel.