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36
CALZONE
Serves 2-4
2 cups (10oz/300g) bread flour
1 cup (5oz/150g) wholemeal plain flour
1 teaspoon salt
2 teaspoons dry yeast
2 tablespoons olive oil
1 cup (8.5oz/250ml) water
Suggested Fillings:
• Sun-dried tomato pesto, roasted red,
yellow and green peppers, marinated
eggplant or sliced mushrooms.
• Anchovy fillets, prawns, sliced salami,
ham, bacon, cooked turkey or cooked
chicken.
• Grated tasty, mozzarella, Parmesan or
sliced camembert, brie or fetta cheeses.
1. Assemble Mixer with dough hook .
2. Place flours, salt and yeast into the
mixing bowl.
3. Using Fold/Knead setting, slowly add the
oil then the water to the dry ingredients.
Mix for 1 minute or until a dough ball
starts to form.
4. Turn the dough out onto a lightly floured
surface and knead by hand until the
dough is soft and pliable. Do not over
knead.
5. Place the dough ball into a large bowl,
loosely cover with plastic wrap and
leave to stand in a warm area for 30-40
minutes or until doubled in size.
6. Remove the risen dough from the bowl
and knead again on a lightly floured
surface.
7. Divide the dough into 8 equal pieces.
Roll each piece into a 6" (15cm) circle.
RECIPES - BREADS, DOUGHS AND BUTTERS
8. Spread half of each dough circle with
some of the selected fillings, leaving a
½" (1.5cm) rim around the edge.
9. Brush edges with water, then fold the
uncovered half over the filling and seal
the edges.
10. Place onto lightly greased baking trays.
Use a sharp knife to make a slit in the
top of each calzone.
11. Bake in a preheated oven at 400ºF
(200ºC) for 15-20 minutes or until
cooked and golden brown.
12. Remove from trays & cool on wire rack.
Make pizzas from above recipe by
spreading fillings over each dough circle
and bake at 400ºF (200ºC) for 12-15
minutes or until base is cooked and
topping heated through.
BEM800XL_IB_v10.indd 36 19/11/09 3:17 PM