SERVES: Makes 4 large calzone pizzas
COOKING TIME: About 15 minutes to cook + dough rising time
INGREDIENTS: 8 Beechwood smoked premium back bacon rashers 500g Packet bread mix 1 x 5mlsp (1tsp) Olive oil 1 Onion, sliced 1 x 5mlsp (1tsp) Dried oregano ½ (approx 400g) Can chopped tomatoes 1 Small red or orange pepper, deseeded and thinly sliced 10 Pitted black olives, halved Seasoning 175g (6oz) Slicing mozzarella cheese, sliced into 8
Preheat the oven to Gas Mark 4, 180ºC, 350ºF. Make the bread mix following the packet instructions. Shape and roll the dough into 4, approx 20cm (8”), circles. Place on greased or lined baking sheets. Cover with cling film, leave in a warm, draught-free place and allow to rise for about 30 minutes (following the packet instructions). While the dough is rising cook the bacon under a hot grill for 2-3 minutes until it is crisp and golden. Leave to one side. Heat the oil in a small pan and lightly cook the onion until it begins to soften. Add the oregano and tomatoes, heat together and cook for 2-3 minutes until slightly thickened and reduced. Leave to one side. Once the dough has risen, onto one half of each calzone place a quarter of the onion and tomato mixture, the peppers, olives and seasoning – then add 2 rashers of bacon and 2 slices of cheese and just fold over the dough or finish off by pressing into a ‘pasty’ shape with clean fingers to seal well. Place in the oven and bake for 10-15 minutes until golden brown top and bottom. Serve with a crisp green salad.