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Stone Bake’s Artichoke & Olive Calzones

Using globe artichokes from June’s vegetable produce guide we have created these little Italian parcels of goodness! Get these bad boys cooking in your wood fired oven for an ultimate veggie delight this summer.


Stone Bake's Artichoke & Olive-Calzones

You’ll need: 

  • 1 tbsp olive oil
  • 390g can artichoke hearts in water, drained and sliced or 2 fresh globe artichokes
  • 4 rosemary sprigs, leaves only, chopped
  • A scattering of oregano
  • ½ of a 250g tub ricotta
  • 2 garlic cloves, crushed
  • 1 batch of Stone Bake Pizza Dough
  • 125g ball mozzarella, diced 

 

  1. Get your wood fired oven up to optimum temperature around 450 degrees c, then let it cool to baking temperature around 250 degrees C. Heat the oil in a frying pan and cook the artichokes and rosemary for a few minutes until the artichokes are a little golden. Stir together the ricotta and garlic, and season.

  1. Divide the Stone Bake pizza dough into 4 balls and roll each one out to a 20cm circle. Dust your wooden pizza peel with flour and place your rolled out base onto the peel.

Stone Bake's Artichoke & Olive Calzone 2_Fotor

  1. Spread one side of each base with the ricotta, scatter with the olives, the artichokes and rosemary, and then top with the mozzarella. Brush the edges of the dough with water and fold the uncovered half over the filling. Press the edges together to seal. 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 on the right.

  1. 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.

  1. 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.

  1. 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, serve with a green salad and enjoy the Italian calzone goodness! 

 

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