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A twist on a pizza for two. Bread mixes make calzone easy and this version is packed full of Italian favourites; mushrooms, mozzarella, parmesan and chilli.
250 g ciabatta bread mix or pizza base mix
3 large field mushrooms, sliced
1 tbsp olive oil
garlic 1 clove, crushed
1 mozzarella ball, sliced
2 tbsp grated parmesan
1 tbsp rosemary needles chopped
chilli flakes (optional)
- Heat the oven to 200C/fan. Make the dough following pack instructions. Cook the mushrooms in a little olive oil until tender then add the garlic, season and cook for another 3 minutes, turning up the heat to evaporate any water.
- Divide the dough in half and roll each piece out into a rough circle, about 25cm across. Divide the mushrooms and mozzarella between them heaping the mixture onto one half. Add the parmesan, rosemary and a pinch of chilli flakes (if using) then fold over the other half and crimp around the edges so they look like 2 large pasties. Dust with flour then lift onto a baking sheet. Cook for 15-20 minutes until they’re crisp and golden.