for 4 people

Dough

500 g	half-white flour
1 ½ tsp	salt
¼ cube	yeast (approx. 10 g), crumbled
3 ½ dl	water
2 tbsp	olive oil

To shape

a little	half-white flour
1 tbsp	durum wheat semolina

Calzone

500 g	different coloured cherry tomatoes
100 g	dried tomatoes in oil drained, halved
½ tsp	chilli flakes
1 tsp	salt
250 g	ricotta
a little	water
1 tbsp	durum wheat semolina
1 tbsp	half-white flour

How it's done

Dough

Mix the flour, salt and yeast in a bowl. Pour in the water and oil, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

To shape

Quarter the dough, shape into balls, flatten a little and roll out into circles (approx. 25 cm in diameter) on a lightly floured surface. Place the dough on two baking trays lined with baking paper. Sprinkle the durum wheat semolina over half of each dough circle, leaving a border of approx. 1 cm.

Calzone

In a bowl, mix the tomatoes with all the other ingredients up to and including the salt. Spread the ricotta over the same half of each dough circle. Fold the free halves over the filling. Press the edges down firmly with a fork. Brush the calzone with a little water, sprinkle with the durum wheat semolina and flour.

To bake

Approx. 30 mins. per tray on the bottom shelf of an oven preheated to 220 °C. Remove, plate up.

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