One of Tom’s favourite dishes, a light, crispy and crunchy dough shell, filled with marinated Chicken, Sausage Meatballs, Mushrooms, Spinach and Peppers all infused with a fresh Tomato and Chilli Sauce.
- 1 Batch of Stone Bake Pizza Dough
- Flour for dusting
- 1 Egg
- 2 tbls Dried Oregano
- 4 tbls of Extra Virgin Olive Oil
- 6 good quality Sausages
- 250g closed cup Mushrooms
- 1 red Pepper
- 4 filleted Chicken thighs
- 1 bag of Baby Spinach
- 350g of Mature Cheddar
- 2 tbsp dried Thyme
- flour for dusting
- 2 tbsp of Extra Virgin Olive Oil
- 1 red Onion
- 4 cloves of Garlic
- 2 tbsp of Lemon Juice
- 1 heaped tbls light Muscovado Sugar
- 2 tins of plum Tomatoes
- 2 tbsp of Chilli flakes (to taste)
- Salt and Pepper to taste
- If you’re looking for a quicker solution to the sauce, Lloyd Grossmann’s “Tomato and Chilli” sauce works well. 2 x 350g Jars.
Baking Environment, see our Cooking Techniques guide
Start by making the sauce for the Calzone, you can do this in your stone bake oven or on your conventional oven. Add your oil to a pan and turn onto a medium heat, whilst the oil is heating up, finely chop the red onion and garlic cloves and add to the oil, cook for 3 to 4 minutes until the onion has softened.
Add the two tins of plum tomatoes, turn up the heat, add the sugar, Chilli flakes and season. Once the sauce is boiling, reduce heat and simmer for ten minutes, stir occasionally, then set aside.
Next, with a sharp knife slice the sausages and remove the skins, cut your sausages into four pieces, making small sized meatballs. Once you have cut all your sausage meatballs, gently roll in flour, knocking off any excess flour.
In your wood fired oven, let the flames die down to embers, ready for cooking.
Heat the oil a large pan and add the floured sausage balls and dried thyme, whilst these are cooking on a medium heat you can prepare the remaining filling, still remembering to stir occasionally.
Chop your chicken into small bite size chunks, along with your Pepper and Mushrooms, add them to your sausage balls and season, now turn up the heat and cook for 5 to 7 minutes until everything is thoroughly cooked, add the earlier made tomato and chilli sauce, cook for three minutes on a high heat then set aside.
Now take a handful of dough and roll it out on a flour dusted surface, roll out a thin 10” base, dust your wooden pizza peel with flour and place your rolled out base over onto the peel.
Once your base is in position, add a large spoonful of the filling mix to the centre of the base, add a small handful of spinach and top with a fifth of the grated cheese.
Fold the bottom part of the base over the filling to meet the opposite edge of the base, forming a semi-circle with the filling fully enclosed.
If there is any excess dough, using a sharp knife slice off the excess leaving a small lip of dough which you can then fold and pinch together sealing your Calzone as shown in the picture.
Crack your egg into a bowl and with a fork whisk together until the yolk and white has blended, then using a pastry brush, cover your Calzone with the egg mix, making sure it is thoroughly covered, then sprinkle with the dried Oregano.
Shuffle your Calzone into your wood fired oven, with the wooden pizza peel, away from the oven embers to ensure the dough doesn’t burn, close the door of the oven. Check on the Calzone every one or two minutes and turn if browning is more apparent on certain areas over others.
The Calzone should take around 4 minutes to cook thoroughly, this will vary from oven to oven, and the Calzone will be ready when fully browned all over. Once browned, remove from your oven and serve with a salad. Stone Bake Calzone Beaucan Picannte… enjoy!