Name: Mozzarella, pepper & aubergine calzone
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 400g strong wholewheat bread flour , plus extra for dusting -; ⅛ tsp salt (optional) -; 7g sachet fast-action dried yeast -; 2 tsp rapeseed oil , plus extra for the baking sheet -; 2 tsp rapeseed oil -; 1 red and 1 yellow pepper , deseeded and cut into small chunks -; 1 large aubergine , halved lengthways and thinly sliced -; 2 large garlic cloves , finely chopped -; 1 tbsp tomato purée -; 1 tbsp balsamic vinegar -; small bunch basil , roughly torn -; 8 pitted Kalamata olives , halved -; 125g ball mozzarella (drained weight), quartered -; milk or beaten egg, for brushing -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Mozzarella, pepper & aubergine calzone

1. 400g strong wholewheat bread flour , plus extra for dusting -

2. ⅛ tsp salt (optional) -

3. 7g sachet fast-action dried yeast -

4. 2 tsp rapeseed oil , plus extra for the baking sheet -

5. 2 tsp rapeseed oil -

6. 1 red and 1 yellow pepper , deseeded and cut into small chunks -

7. 1 large aubergine , halved lengthways and thinly sliced -

8. 2 large garlic cloves , finely chopped -

9. 1 tbsp tomato purée -

10. 1 tbsp balsamic vinegar -

11. small bunch basil , roughly torn -

12. 8 pitted Kalamata olives , halved -

13. 125g ball mozzarella (drained weight), quartered -

14. milk or beaten egg, for brushing -

How to cook deliciously - Mozzarella, pepper & aubergine calzone

1. Stage

Put the flour, salt (if using), yeast, oil and 300ml lukewarm water in a bowl and mix until soft. Knead into a ball (try not to add any extra flour) – it will be sticky but the flour will absorb some moisture. Return to the bowl, cover and leave somewhere warm.

2. Stage

Meanwhile, make the filling. Heat the oil in a large non-stick pan, then stir-fry the peppers for about 1 min until they start to soften. Add the aubergine and garlic and continue to cook over a medium heat for 8-10 mins, gently pressing the veg with a wooden spoon until it breaks down a little. If it doesn’t, fry, covered, for a few extra mins.

3. Stage

Stir in the tomato purée, vinegar and 2 tbsp water. When the veg is soft, remove the pan from the heat and stir through the basil.

4. Stage

Heat the oven to 220C/200C fan/gas 7. Quarter the risen dough and roll each piece out to a 20cm circle on a lightly floured surface. Spoon a quarter of the filling over one side, scatter over a quarter of the olives, top with a quarter of the cheese, and brush the edges with the milk or beaten egg. Fold the dough over the filling and pinch the edges together at the side, a bit like making a Cornish pasty. Lift onto a lightly oiled baking sheet and brush with more milk or beaten egg. Repeat with the remaining dough and filling to make four calzones, then bake for 15-20 mins until golden. Leave to cool slightly and serve at room temperature.