Calzone Pizza

About Calzone Pizza

Ingredients

• Readymade pizza dough as required
• Refined flour (maida) to dust
• Oil to grease + to brush
• Tomato base sauce as required
• Mozzarella cheese, grated 1 cup
• Medium green capsicums, finely chopped 2
• Medium onions, finely chopped 2
• Red chilli flakes 2 tsps
• Salt to tase
• Parmesan cheese, smallshavings as required

How to Make Calzone Pizza (Stepwise Photos)

Method

1. Preheat oven to 200º C.
2. Divide the dough into 4 equal portions. Dust the worktop with a little dry flour, flatten one portion of the dough with your fingers and stretch slightly into a round shape. Roll out into a thin roundel with a rolling pin applying a little pressure. Place it on a greased baking tray.
3. Spread tomato base sauce on one half of the pizza, leaving space from the edges.
4. Sprinkle ¼ cup mozzarella cheese, ½ the chopped green capsicum, ½ the chopped onion, ½ tsp chilli flakes, salt and some parmesan cheese shavings.
5. Brush a little water on the edges of the roundel and fold it, seal the edges, to make a half-moon.
6. Brush it lightly with oil. Pierce 2-3 holes on top to let air escape. Similarly make 3 more calzones.
7. Keep the baking tray in the preheated oven and bake for 20 minutes.
8. Cut each calzone diagonally into half and serve hot.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps