The mother of all calzones... This recipe boasts a gorgeous pizza dough encasing any number of fillings... simply pick a favourite! This particular one is vegetarian! We went for spinach, mozzarella, mushrooms, artichokes plenty of parmesan and a nice runny egg. It's probably our favourite Big Night In recipe to date because we got to share it with all of London! You guys cooked along with us proving that SORTEDfood truly have the greatest community in the world.
Stir the yeast into the warm water and let it sit for about 5 minutes. Mix the flour with the salt, sugar, oregano and garlic powder then pour in the yeast mixture. Knead it for about 10 minutes by hand or just over 5 minutes with a machine and dough hook, until smooth then transfer to an oiled bowl. Cover and leave it for about 1 hour, or until doubled in size.
Peel and finely dice the shallot and garlic, then fry gently in a shot of olive oil for 5 minutes to soften. Open the tin tomatoes and tip into the fried shallots along with the tomato purée and a generous pinch of salt and pepper. Heat to a simmer then cook for 5 minutes stirring occasionally.
Preheat an oven to 220ºC.
Peel and slice the chestnut mushrooms, then pan fry in a shot of oil with a pinch of salt and pepper for a couple of minutes. Wash the spinach, then wilt in a hot pan with a drizzle of oil and pinch of salt. Drain the spinach and when cool enough squeeze out excess liquid.
Flour a surface area and tear the proven dough in half. Roll out the dough into a thin circle about the size of a dinner plate.
Lay the circle on a baking tray to save having to move it later and spoon some of the tomato sauce onto one half of the dough, then scatter over the wilted and squeezed spinach, mushrooms, artichoke pieces, torn up mozzarella and some grated Parmesan. Arrange the filling to make a well and crack an egg into it. Fold the dough over to create a half moon shape and seal it by crimping the edges with a dab of water or egg wash. Repeat with a second one.
Brush with beaten egg. Bake in the oven for 20-30 minutes, until the dough has browned and puffed up. The time will depend on how thick you roll your dough!
Wash the tomatoes and chop up into slices or bite-sized chunks and mix in a bowl. Tear the mozzarella up and arrange on a plate/bowl. Season both with sea salt freshly ground black pepper and plenty of olive oil. Serve the Calzone with crisp dressed salad leaves and the tomato/mozzarella salad on the side. Serves 4