(makes 4 calzone, so serves 4 or 2 hungry folk)
You will need (although the fillings are really up to you):
– 350g plain flour – 3/4 tsp fast action yeast
– 3/4 tsp fine salt – 2 tbsp olive oil
– 2 tbsp tomato puree – 1 large onion, chopped
– 1 tbsp mixed herbs – 400g plum tomatoes
– 225g frozen spinach – 300g (ish) mozarella or grated cheese
– 4 medium eggs – 4 large mushrooms, sliced
– chorizo, sliced – to taste – charcoal
Sift the flour and salt into a bowl and then stir in the yeast. Slowly mix in 200ml tepid water. Add 1 tbsp olive oil to form a dough. Knead lightly on a floured surface for 5 minutes or so. Put into an oiled bowl, cover for 1 hour – during which time the dough size should just about double.
(You can skip this first stage above if you get ready-made pizza bases, but it won’t come with this same level of taste satisfaction, and you’ll have to forgo the drinks element of the next section and get on with lighting your fire!)
Now sit back and have a nice relaxing beer, cider or glass of wine. Before you get too sozzled, light your BBQ. You want enough coal so that it is burning as lovely hot embers in two hours time (when the dough is ready), so know your ‘coal and start the fire in timely accordance. Then have another drink.
[1 1/2 hours after making your dough….]
Heat the remaining oil to a medium heat. Add the onion and cook for 5 minutes. Stir in the puree, herbs and tomatoes – breaking them up. Simmer for 15 minutes. You can do all this over your BBQ if you really want – keep it nice and social with your other diners?Tear off 4 pieces of oven foil that form squares when doubled-over. drizzle a little oil on to each and grease ‘em up.
[2 hours after you started making your dough…]
Your BBQ should be a nice bed of glowing embers. Knead the dough again and divide it into 4 equal balls then roll or handle them into thin circles. If you roll, make sure you flour first. When you’ve got your dough circle, lay it on one of your foil squares. Spread on some of your tomato mix and add in your spinach, mushrooms, chorizo – whatever you want really. Fold the pizza back on itself and seal the edges like it were a pasty. Now to the same with the foil, making a nice little parcel for each of your calzone’.
Now lay the parcels on a grate just above the charcoals for around 8-10 minutes. Then flip them over and cook for another 6-8 minutes, depending on how hot your fire is. If the fire is too hot, you will ruin your pizza – better to have it a bit too cool and have to cook the parcels for a wee bit longer? you have been warned!