for 4 person

Filling

1 tin	artichoke hearts in oil (approx. 410 g), drained, quartered
2	onion, finely chopped
50 g	dried tomatoes, thinly sliced
200 g	feta, crumbled
4 sprig	thyme, finely chopped
½ tsp	salt
a little	pepper

To fill the calzone

2	pizza dough (each approx. 28 cm in diameter)
1 tbsp	olive oil
4 sprig	thyme, finely chopped

How it's done

Filling

Mix the artichokes with all the other ingredients up to and including the thyme, season.

To fill the calzone

Roll out one piece of dough and place on a tray with the baking paper. Spread the filling over the top, leaving a border of approx. 1 cm. Place the second piece of dough on top, remove the baking paper, press the edges down firmly with your fingers. Mix the oil with the thyme and use to brush the calzone.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 220°C.

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