Gino D'Acampo's calzone al dolcelatte

(8 ratings)
Gino D'Acampo's calzone al dolcelatte
Gino D'Acampo's calzone al dolcelatte
  • Makes: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Make this delicious veggie calzone, an Italian dish made from pizza dough and usually filled with cheese and ham and watch a video of Gino D'Acampo making it!


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

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


  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 200C (400F / 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.

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

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Hi Rita, If you look below the picture at the top of this page there is a 'print page' option which will give you the correct format to be able to print this page easily. I hope that helps, goodtoknow.

Rita Strougair

Why is there no facility to print recipe tried print page and you get at least 5 pages of stuff you do not need please just a print for ingredients and how to

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