Gino D'Acampo's calzone al dolcelatte
Skill level: Bit of effort
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.
- 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.
- 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).
- 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.
- 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).
- 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.
- 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