Take five with Rosie Barham’s sim­ply de­li­cious pi­geon cal­zone

Airgun World - - Rosie’s Recipe -

For those read­ers who didn’t marry into an Ital­ian fam­ily and had never heard of a cal­zone un­til 1970 – or that might have been me – a cal­zone is a pizza folded in half to look like a pasty. It’s made with a yeast dough in the same way as a pizza base, and it should be a thing of beauty – un­less made by me, in which case it’s ex­tremely tasty, but usu­ally ends up a bit rough-look­ing.

You can add any ‘pizza top­pings’ that you like; please don’t use pineap­ple, though – ever – not on a pizza, un­less you’re Amer­i­can. A cal­zone is tra­di­tion­ally filled with meat, usu­ally Parma ham or salami, and I pre­fer the bog-stan­dard Margherita, (cheese and tomato) with maybe a few veg­gies thrown in, be­cause that’s my favourite pizza, but this time I added pi­geon and ba­con and the re­sult was su­perb.

I haven’t made a cal­zone for years, partly be­cause my fam­ily al­ways pre­ferred to see what they were eat­ing so I didn’t fold it over, and more to the point, the yeast dough was awk­ward to work with so my cal­zone never rose evenly. They tasted okay, but mostly looked like ‘sec­onds’ and my slightly OCD brain didn’t deal with im­per­fec­tions in the kitchen very well at the time.

I’ve found a way around all that, though – sand­wich wraps! They work, and there’s no mucking about with strong flour and yeast; they con­tain fewer calo­ries, and they stick to­gether round the edges so there’s no leak­age! It’s magic! Give these lit­tle beau­ties a try – I guar­an­tee you’ll cook them again and again.

Serve with salad for a tasty lunch.

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