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Homemade Chorizo Calzone

Homemade Chorizo Calzone

Packed With Veggies

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At the Fresh Farm we get pretty excited about pizza. We're partial to a pie too. But a pizza-pie hybrid? Wow! The deliciousness is almost overwhelming! As a folded pizza, the calzone combines the best of both worlds. It's name comes from the Italian word for 'shoe' or 'stocking', so called becasue it's stuffed full of good things. Enjoy!

Allergens:GlutenMilk
Preparation Time40 minutes
Difficulty levelLevel 2
Ingredients

serving 4 people

Ingredients

serving 4 people

1 unit(s)

Red Onion

1 unit(s)

Red Pepper

1 unit(s)

Yellow Pepper

1 unit(s)

Leek

2 punnet(s)

Cherry Tomatoes

2 pack(s)

Chorizo

2 tbsp

Flour

(ContainsGluten)

4 unit(s)

Northern Dough Co. Pizza Dough

(ContainsGluten)

4 tbsp

Tomato Puree

2 ball(s)

Mozzarella

(ContainsMilk)

2 tsp

Dried Italian Herbs

Nutritional information
Nutritional information
Energy (kJ)3573 kJ
Energy (kcal)854 kcal
Fat29.0 g
of which saturates14.0 g
Carbohydrate106 g
of which sugars18.0 g
Protein46 g
Salt5.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensils
Baking Tray
Frying Pan
Rolling Pin
Plate
Instructions
Instructions
Do the Prep
Do the Prep
1

Preheat your oven to 200°C. Halve, peel and chop the red onion into 1cm chunks. Halve then remove the core from the red and yellow peppers and chop into 3cm chunks. Remove the root and dark green tops from the leek, then slice widthways into 1cm thick discs. Cut the cherry tomatoes in half.

Cook the Veggies
Cook the Veggies
2

Place all the veggies on a baking tray and drizzle over a splash of olive oil. Season with a good pinch of salt and a grind of black pepper and toss to coat. Pop on the top shelf of your oven. Cook for 20 mins.

Fry the Chorizo
Fry the Chorizo
3

Put a splash of olive oil in a frying pan on medium heat. Once hot, add the chorizo. Cook for a few mins until slightly crisp at the edges, then take the pan off the heat.

Roll the Dough
Roll the Dough
4

Dust your work surface with the flour and roll out the pizza dough into circles, roughly 25cm across (one each). TIP: If you don’t have a rolling pin you can always use a wine bottle wrapped in clingfilm! Spread the tomato purée thinly over each pizza base, leaving a 2cm border around the edge.

Assemble!
Assemble!
5

Once the veggies are soft, remove them from your oven and divide between each pizza base (only cover one half so you can fold the other over). TIP: To prevent the pizza base getting soggy, be careful not to add any excess water from the vegetables. Tear the mozzarella on top of the veggies, sprinkle over the Italian herbs and add the chorizo. Turn your oven up to 220°C.

Cook the Calzone
Cook the Calzone
6

Get a glass of water, wet a fingertip and run it around the border of each pizza base. Fold over and press the edges down to seal. This is now a calzone! Transfer to a lightly oiled baking tray. Cook on the top shelf of your oven for 10-15 mins. Enjoy!