Indian Spiced Calzone
Ingredients
60 grams
Mature Cheddar Cheese
1 pot(s)
Poudre de Colombo
100 grams
Peas
1 unit(s)
Onion
1 carton(s)
Chickpeas
1 unit(s)
Garlic Clove
1 unit(s)
Lemon
grams
Pizza Bases
2 unit(s)
Carrot
125 grams
Baby Spinach
2 tsp
Ground Cumin
1 bunch(es)
Coriander
Not included in your delivery
100 milliliter(s)
Water
Instructions
Pre-heat your oven to 220 degrees. Remove the pizza dough balls from your fridge and allow them to come up to room temperature. Cut the onion in half through the root. Peel and then chop into as small chunks as you can (½cm is ideal). Peel and grate the garlic (or use a garlic press if you have one). Grate the cheddar cheese and keep to one side.
Heat a saucepan over medium heat and add a splash of oil. Add your onion to the pan and cook for 5 mins until it has softened. Add the garlic and the Poudre de Colombo spice to the mix, cook for a minute more and then add the water specified in the ingredients table above.
Bring the liquid up to the boil and add the peas. Cook for 5 mins. As the peas cook, drain the chickpeas to a colander, rinse and then add these to the pan along with the baby spinach. Cook for another 3 minutes, stirring frequently until the spinach is completely wilted and the water has evaporated. Taste your mix and add salt and ground black pepper to taste.
Remove your pan from the heat and allow the mixture to cool. As your filling cools, roll out your dough in preparation for making your calzones.
Lightly flour your work surface or put your dough between two sheets of cling film. Roll each dough ball into a circle the size of a dinner plate with a rolling pin or wine bottle if you don't have a rolling pin. Sprinkle a pinch of ground cumin onto each dough circles.
Mix your grated cheddar through your filling. Pop one of your dough circlies onto a baking tray. Spoon enough filling onto one half of your dough (see picture), leaving a 1cm border.
Fold the side of your dough without the filling over the filled side. Squeeze the edges together with your fingers to seal the edge and then roll the sealed edge back over itself so as your calzone is properly sealed. Repeat the whole process for the other calzones.
Pop your calzones on their baking tray into the oven on the top shelf for 15-20 mins until browned.
As your calzones bake, make your salad to accompany. Roughly chop the coriander. Remove the top and bottom from the carrots and then grate on the coarse side of your grater. Pop the grated carrot and chopped coriander in a bowl and sprinkle on a pinch of cumin. Season to taste with salt and then squeeze on some lemon juice. Drizzle on a splash of oil and then mix well. Taste your salad and add more salt, lemon or cumin if it needs it.
When your calzones are all puffed up and golden brown, carefully remove them from the oven and pop one on each plate. Be careful, the insides are hot!! Serve your salad alongside. Enjoy!
Repeat with your other dough circles.
