Three-cheese, pesto and zuc­chini cal­zones

donna hay - - Cuisine Italian -

2 cups (480g) ri­cotta lat­t22cups(200g)grat­ed­fiordi­latte+

2 x 250g small bur­rata, torn

2 zuc­chini (cour­gette), sliced into rib­bons 2 ta­ble­spoons store-bought basil pesto pizza dough

3¹⁄³ cups (530g) 00 flour, plus ex­tra for dust­ing ¼ tea­spoon dried yeast

1 tea­spoon caster (su­perfine) sugar 2½ tea­spoons sea salt flakes

1½ cups (375ml) luke­warm wa­ter

To make the pizza dough, place the flour, yeast, sugar, salt and wa­ter in a large bowl, and mix to com­bine. Cover with plas­tic wrap and set aside in a warm, draught-free place for 3 hours or un­til dou­bled in size++.

Turn out the dough onto a well-floured sur­face and di­vide into 4 pieces. Stretch one piece of the dough by the ends un­til 30cm long, be­ing care­ful not to tear. Start­ing at the top short end, fold the dough down to the mid­dle, and fold the bot­tom up to over­lap the top. Stretch the dough from the op­po­site cor­ners and fold into thirds again. Shape into a ball and place, seam-side down, in a well-greased bowl. Cover with plas­tic wrap. Re­peat with the re­main­ing dough, in sep­a­rate bowls. Set aside in a warm place for 45 min­utes or un­til risen.

Pre­heat oven to 240°C (475°F). Place 4 large pizza trays+++ in the oven for 20 min­utes to heat. Place the ri­cotta and fior di latte in a medium bowl and mix to com­bine. Set aside. Turn one dough ball out onto a well-floured piece of non-stick bak­ing pa­per and lightly flour the top. Press the dough out, leav­ing a 2cm bor­der. Re­peat with the re­main­ing dough. Top one half of each pizza with the ri­cotta mix­ture, bur­rata, zuc­chini and pesto. Fold over to en­close and twist the edges to seal. Place on the pre­heated trays and cook for 15–18 min­utes or un­til puffed and golden. Serve. MAKES 4.

+ Fior di latte is a soft moz­zarella. You can also use reg­u­lar moz­zarella in­stead.

++ Your dough may ap­pear lumpy at first, but it should smooth out once it has been left to rise.

+++ These cal­zones can also be made on two large oven trays. You can also make them as reg­u­lar open piz­zas. Just di­vide the fill­ing over the en­tire pizza dough, with­out fold­ing, and cook for the same time.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.