Always check the labels of the products you use.
Method
- 1
Start dough. Mix the warm water with caster sugar, sprinkle the dried yeast on top and leave undisturbed for 5 min until the surface turns foamy.
- 2
Make dough. Add the plain flour, salt and olive oil to the yeast liquid and mix on low speed until everything comes together, then on medium speed until you have a smooth ball of dough.
- 3
First rise. Cover and leave somewhere warm for about 1 hour until roughly doubled in size.
- 4
Roast tomatoes. While the dough rises, heat the oven to 150 °C, place the halved tomatoes cut side down on a rimmed baking tray, drizzle with olive oil, scatter with garlic slivers and season with salt, roast for 40–45 min until the skins wrinkle and the tomatoes have shrunk, cool slightly, slip off and discard the papery skins.
- 5
Drain. Put the skinned tomatoes and garlic in a sieve and let them drain (discard the juice that collects).
- 6
Divide. Turn the risen dough onto an unfloured surface, cut it into 6 roughly equal pieces of about 120 g each and roll each under a cupped hand into a tight ball.
- 7
Rest. Cover and leave for 15 min (or chill overnight under oiled cling film and bring back to room temperature before continuing).
- 8
Prepare oven. Heat the oven to 260 °C with the pizza stone on the lowest shelf inside (or brush a large rimmed tray with oil).
- 9
Assemble. Roll each ball to a 20 cm circle, spread 1½ tbsp of the basil pesto thinly over it leaving a 2–3 cm border, pile a sixth of the mozzarella onto one half and top with a sixth of the roasted tomatoes, fold over the dough and then roll and crimp the edges firmly to seal.
- 10
Brush. Brush each calzone with the beaten egg and water mixture and sprinkle with flaky sea salt.
- 11
Bake. Using a large spatula, move them onto the hot stone or tray, positioning at an angle to fit all three, and bake for 18–23 min until puffed up and deep brown, covering loosely with foil if the tops are darkening too quickly, cool for 5 min before serving. Bake the remaining three the same way.
Storage
Serve warm. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 3.9 g protein per 100 kcal, about 16% of energy (needs ≥ 12%)
Per serving, from the nutrition table. Condition from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
2 g per serving
4 % of the 50 g daily maximum · 8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- stand mixer with dough hook or large bowl and wooden spoon
- rimmed baking tray
- sieve
- rolling pin
- pastry brush
- pizza stone (optional)
- large spatula
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 758 kcal |
| Protein | 29.6 g |
| Carbohydrate | 73.8 g |
| of which sugars | 8.4 g |
| of which free sugars | 2 g |
| Fat | 38.3 g |
| of which saturates | 15.1 g |
| Fibre | 4.6 g |
| Salt | 3.44 g |
Protein per 100 kcal
3.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
