Calzone Pizza

Pick the basil leaves from their stalks and finely chop (discard the stalks). In a mixing bowl, combine half the basil with the tomato passata and season with salt and black pepper. This is your pizza sauce.

Cut the bacon into 1cm thick slices. Put a splash of oil in a frying pan on medium-high heat. Cook the bacon until it begins to brown, 3 mins. Add the peppers and shallot. Cook until the veggies have softened, 7-8 mins. Add the garlic and remaining basil and cook for 1 minute more. Remove the pan from the heat and set aside. This is your calzone filling.

If you have some flour, lightly dust your work surface or else put the dough between two sheets of clingfilm. Roll each dough ball into a circle the size of a dinner plate, roughly ½cm thick. Spread a tablespoon of pizza sauce onto each pizza base, leaving a 2cm border around the edge. Pile the filling onto one half of each pizza base then lay on the mozzarella. Season with salt and black pepper.

To make the calzones, run a wet finger around the border of each pizza base, fold over the uncovered half and press the edges down. Roll the edges back over on themselves to seal tightly. Remove your hot baking trays from the oven and carefully transfer the calzones. Poke a hole in the top of each with a small, sharp knife - this allows the steam to escape! Bake on the top shelf of your oven for 15 mins.