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200g white flour (I use organic white No.4)
½ tsp salt
1 tsp dried easy blend yeast (fast acting)
1 tbsp vegetable oil
120ml warm water


150ml passata or pizza topping sauce
100g grated cheese

Extras as desired: ham, pepperoni, peppers, sweetcorn, mushroom, onion
(if including mushrooms, onions etc. I chop finely and sauté before adding)


• Preheat oven to 220°C or gas mark 7
• Mix flour, salt and yeast in large bowl
• In a jug mix oil and water
• Make a well in flour and add liquid. Mix with knife to form dough
• Knead dough for 10 mins until stretchy
• Press into a flat circle about 20cm diameter
• Spread circle with passata
• Sprinkle grated cheese over half the circle (and any other fillings used)
• Close the calzone, pulling the half with only passata over, then crimp edges (so it looks like a giant Cornish pasty)
• Transfer to a floured baking sheet and bake for 15 mins until golden and risen.