Calzone Pizza

Calzone pizzas are more of a pizza pocket and therefore the ‘topping’ cooks beautifully in the middle of the dough when cooking them on your firepit. You’ll love it, I promise, it’s delicious!


For the dough

  • 500g strong white flour or 450g with 50g of spelt flour (we used @talgarth_mill Spelt Flour)
  • 1tsp salt
  • 7g sachet fast action dried yeast
  • 2 tbsp olive oil
  • 300ml tepid water

For the topping

  • Jar pizza sauce or other thick tomato sauce
  • Cheese - we used mozzarella and grated cheddar
  • Your favourite topping – ham, pepperoni, chorizo, tomatoes, onions, peppers, olives, baby spinach, sweet corn, tuna - everyone can choose their own!


Let’s Cook

To make the dough, put all the dry ingredients and oil into a bowl, mix them all together and add the water to create a soft dough ball.

Place the dough onto your work surface and knead for 8-10 minutes or until smooth and soft.

Lightly oil a bowl and pop the dough in and roll over to coat with the oil. Cover with a cloth and leave in a warm place to double in size (allow two hours).

Prepare 4 large sheets of tin foil by brushing them lightly with olive oil. Divide the dough into 4 equal pieces, place a piece of dough onto the foil sheet and push with the heel of your hand from the centre out to create a round pizza shape.

Spread some pizza sauce on half of the pizza leaving a border around the edge, then add your favourite topping. Draw the uncovered dough over the filled half and seal the edges, a bit like a pasty.

Loosely fold over the foil, sealing it completely. Place on the grill and check after 5 minutes. Tap the base and if it feels solid rather than soft and doughy, turn it over. Depending on the heat they should take about 10-20 minutes to cook. You can have a peak to see if the dough is cooked through, if not reseal and pop back on the heat for a couple more minutes.

When ready be careful as they will be very hot so let them cool slightly before eating. If they are still a little doughy when you unwrap them, pop them naked on the grill for a minute each side to crisp up. Enjoy!

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