Pizza in a parcel

Get hands-on with the rich flavours of Italy

MOZZARELLA, CAPSICUM

EGGPLANT CALZONE

PREP TIME: 15 MINS

COOK TIME: 35 MINS

SERVES 8 AS A LIGHT MEAL

400g wholemeal bread or plain

flour, plus extra for dusting 7g sachet dry yeast

2 tsp olive oil, plus extra for greasing 300ml lukewarm water

Filling

2 tsp olive oil

1 red and 1 yellow capsicum,

deseeded, cut into small chunks 1 large eggplant, halved lengthways,

thinly sliced

2 large cloves garlic, finely chopped 1 Tbsp tomato purée

1 Tbsp balsamic vinegar

2 Tbsp water

Small bunch basil, roughly torn 8 pitted Kalamata olives, halved 125g mozzarella, chopped

Milk or whisked egg, for brushing Salad, to serve (optional)

1 Put bread flour, yeast, oil and water in a bowl. Use a flat-bladed knife to mix until it starts to come together. Turn out onto a lightly floured surface and knead into a ball (try not to add any extra flour). It will be sticky, but the flour will absorb some moisture. Return dough to bowl and cover with plastic wrap or a clean tea towel. Set aside somewhere warm.

2 Meanwhile, to make filling, heat oil in a large non-stick frying pan over medium heat. Add capsicum chunks and cook for 1-2 minutes, or until they start to soften. Add eggplant and garlic and continue to cook, stirring occasionally, for 8-10 minutes, or until when you gently press the vegetables with a wooden spoon, they start to break down a little.

3 Stir tomato purée, vinegar and water into pan. When vegies are soft, remove pan from heat and stir through torn basil.

4 Preheat oven to 200°C (fanforced). Line a large baking tray with baking paper. Cut dough into 4. Roll each piece out on a lightly floured surface to a 20cm circle. Spoon a quarter of the filling over one side, scatter over a quarter of the halved olives and top with a quarter of the mozzarella cheese. Brush edges with milk or whisked egg. Fold dough over filling and then pinch edges together at the side. Lift onto lined tray and brush with a little more milk or egg. Repeat with remaining dough and filling to make 4 calzones in total.

5 Bake in preheated oven for 15-20 minutes, or until golden.

Set aside for a few minutes to cool slightly. Cut each calzone in half. Serve with a salad, if desired.