Recipe: Calzone


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.



  • 500 g strong white flour
  • 1 sachet of dried yeast (7g)
  • 300 ml warm water
  • 1 tbsp dried oregano
  • 1 tsp salt
  • 1 tbsp garlic powder
  • 1 tsp caster sugar

Tomato Sauce

  • 1 onion
  • 2 cloves of garlic
  • 25 ml olive oil
  • 400 g tinned tomatoes
  • 1 tbsp tomato purée


  • 400 g spinach leaf
  • 8 chestnut mushrooms
  • 3 eggs, one beaten
  • 150 g mozarella
  • 200 g marinated artichokes
  • 100 g Parmesan

To Serve

  • 250 g mixed cherry tomatoes
  • 100 g rocket
  • 200 g buffalo mozzarella
  • 50 ml olive oil
Knead the Dough and Prove

Step 1

Knead The Dough And Prove

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.

Tomato Sauce

Step 2

Tomato Sauce

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

Step 3

Preheat An Oven

Preheat an oven to 220ºC.

Prep the Fillings

Step 4

Prep The Fillings

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.

Roll the Dough

Step 5

Roll The Dough

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.

Stuff and Fold

Step 6

Stuff And Fold

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.

Glaze and Bake

Step 7

Glaze And Bake

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!

Serve with Salads

Step 8

Serve With Salads

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

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