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Wednesday, January 2, 2013,5:01 AM by
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SUN-DRIED TOMATO AND RICOTTA CHEESE CALZONE

Makes :
2 calzones

Preparation Time :
40 minutes

Cooking Time :
35 minutes

Preparation Method :

  • Sift the flour into a mixing bowl and add the yeast and salt, making a small well in the top. Mix the water and oil together into the bowl and gradually combine to a sticky dough.
  • Lightly flour the work surface and knead the dough for about 10 - 12 minutes, until it is smooth and elastic.
  • Cover the dough with some lightly oiled clingfilm and leave to rise for about an hour or until it has doubled in size.
  • Knock back the dough by gently kneading for about a minute, then divide into two balls.
  • To roll out the dough, flatten each ball, roll out on a lightly floured work surface, giving a quarter turn between each roll.
  • Preheat the oven to 220°C / 425°F / Gas Mark 7. Place the pizza bases on two baking trays, using a rolling pin to transfer them from the work surface.
  • Divide the pizza sauce between the two pizza bases, spreading almost to the edges.
  • Scatter the tomatoes over one half of each base, then spoon the cheese evenly over the tomatoes.
  • Sprinkle over the herbs and adjust seasoning to taste with salt and pepper.
  • Brush the edges of the bases with a little water, then fold them over the filling to make two half-moon-shaped calzones.
  • Seal the edges all the way around by folding a little of the holes in the top of each calzone.
  • Bake in the preheated oven for 10 minutes or until the tops are golden and the bases are crisp. Serve immediately.

INGREDIENTS

Basic Pizza Dough

  • 250 grams strong white flour, plus extra for dusting
  • 150 ml hand-hot water
  • 2 tablespoon cooking oil, plus extra for kneading
  • 1 teaspoon easy-blend dried yeast
  • Salt, to taste

Filling

  • 250 grams ready prepared tomato pizza sauce
  • 250 grams sun dried tomatoes in oil, drained and halved
  • 150 grams ricotta cheese
  • 1 teaspoon dried mixed herbs
  • Salt and pepper

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