Calzoni

Mmm, calzoni. Folded pizza. A bit like a cross between a cornish pasty and a... err... pizza. But why fold your pizza? I hear you cry. Why not just have a pizza, like this one ? (ehem ;) ) Well, I reply. Firstly, you can probably fit more into it, as it's all bundled up, and secondly it's just cool. Deal with it.
Now, I appreciate that 12 is quite a lot of people to make this for - unless you're doing it for a party or happen to have 9 or so siblings, I doubt very much that you'll need this much. However, 'half a can of tomatoes' or 'half an onion' is, frankly, unpractical, so this is what Alice and I did - make enough dough for the people you're cooking for, and make the full amount of tomato sauce: it is so versatile you can take what you need and use the rest later with spaghetti, lasange, basically anything that needs a tomatoey base. Or, another pizza. Horray!

Calzoni (I don't care if Alice thinks this is over the top. I like doing it)
Prep time: 40 minutes, +1 hour prooving
Serves: 12
Cooking temp: Gas 7, 210C
Cooking time: 15 minutes

Ingridients

for the dough:                        for 3: 
1 kilo strong white flour           250 strong white flour
2x 7g sachet yeast                  1/2 sachet of yeast
2 tbsps olive oil                       1/2 tbsp olive oil
2 tbsps runny honey                1/2 tbsp runny honey
600ml warm water                  150ml warm water

for the tomato sauce:
1 tin chopped plum tomatoes
1 tin of water
2 cloves of garlic
1 large onion
1 large carrot
2 sticks of celery
2 tsp paprika
A dozen twists of black pepper
1 red pepper
2 tbsp tomato puree
2 tbsp dried herbs - e.g., Italian, Basil, Oregano
Fillings! Anything you want. Suggestions are basically the same as for the pizza:
-Cheese - mozzarella, about 40g per person. Maybe try blue cheeses, hard cheeses like Parmesan etc.
-Left over bolognese
-Slices of ham, chorizo, pepperoni, salamis, meatballs
-Vegetables: mushrooms, courgette, more peppers, jalapenos.
-Olives, sundried tomatoes, pineapple

Method

1. Place all the dry ingredients for the dough in a large bowl and stir briefly.
2. Add the honey and olive oil and the warm water.
   
3. Mix with a wooden spoon to a dough. Then, with your hands, knead for 10 minutes.
4. Leave the bowl covered in a warm place to prove for an hour.
   
5. Whilst this is happening, make the tomato sauce.

1. Finely chop the garlic, onion, carrort, celery and red pepper on a chopping board.
2. Put all these vegetables in a large saucepan with the water, parprika, pepper and tin of tomatoes. (Basically everything except the puree and herbs)
   
3. Bring to the boil and simmer for half an hour.
4. Using a stick blender, blend the sauce until smooth.
   
5. Stir in the puree and herbs and correct the seasoning.

1. Prepare the ingredients that you want to put on top and set aside. Preheat the oven at this stage.
2. Take your dough, which should have risen considerably, and knock it back with your knuckles for 2 minutes. Turn out onto a floured surface.
   
3. Divide into 12 balls (or however many you're cooking for) and roll each one out into a circle the size of a smallish plate, not too thin. Place on a greased tray (you may need more than one, or cook in batches)
   
4. Spoon 2-3 generous tablespoons of tomato sauce into the middle of each circle, and spread it out. You don't want corners where there's no sauce and just dough. (If you made the full amount and aren't using it all, put the rest in a bowl and store in the fridge)
   
5. Sprinkle over your choice of meats, cheese and other toppings.
   
6. Fold each pizza over to form a semi circle and seal the edges.
   
7. Drizzle over a little olive oil and some grated cheese
8. Bake in the centre of the oven in the middle shelf for 15 minutes, until golden.