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• Gino D'Acampo's calzone al dolcelatte

Gino D'Acampo's calzone al dolcelatte

Make this delicious veggie calzone, an Italian dish made from pizza dough and usually filled with cheese and ham. There's even a video of Gino D'Acampo making the calzone himself to help you! Scroll down to the bottom to watch it.

Makes: 6 calzone
Prep time: 45 mins
Cooking time: 20 mins

For the dough:
2 pinches of salt
2tsp dried yeast
Approx 280ml warm water
360g strong plain flour, plus extra for dusting
2tbsp extra virgin olive oil, plus extra for greasing
For the filling:
450g dolcelatte, cold and cut into cubes
75g freshly grated Pecorino cheese
80g rocket leaves, chopped
75g crushed pistachio nuts
Pinch of freshly grated nutmeg
4tbsp extra virgin olive oil
Salt and pepper to taste

1. To make the dough, mix the salt and yeast together in a jug with the water. Place the flour into a large bowl, make a well in the centre and add the water mixture along with the olive oil. Use a wooden spoon to mix everything together to create a wet dough.
2. Turn out the dough onto a clean, well-floured surface and work it with your hands for about 5 mins or until smooth and elastic. Shape into 6 balls, place on a tray and cover with a tea-towel. Leave in a warm place to rise for at least 30 mins until the dough has nearly doubled in size. Meanwhile, preheat the oven to 200ºC (400°F / gas mark 6).
3. Once rested, turn the balls out onto a floured surface and use your hands (or a rolling pin) to push out from the centre, creating six round discs, about 18cm in diameter. Place the pizza bases on two oiled baking trays.
4. To make the dolcelatte filling, mix all the ingredients in a large bowl and divide equally between the six pizza bases. (Make sure that you place the filling on only one half of the disc).
5. Gently fold one side of the pizza disc on top of the other creating a half moon shape. Brush the edges with cold water and pinch the damp edges together ensuring you seal the half moon-shaped calzone properly.
6. Cook in the middle of the oven for about 20 mins or until golden brown. Once ready, rest them on a rack for approximately 1 min and enjoy with a cold beer.

Cook's tip: If you're pushed for time, use a packet of pizza base mix to make the dough.

Watch Gino D'Acampo cook this dish on the video below

www.galbani.co.uk

More recipes:
Pepper and leek strudel
Red onion and squash filo pastries
Jacket potatoes with dolcelatte and sun blush tomatoes

Where to next?
More savoury pastry recipes
Quick tips: best way to roll pastry

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