Name: Mozzarella, pepper & aubergine calzone
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 400g strong wholewheat bread flour plus extra for dusting; ⅛ tsp salt (optional); 7g sachet fast-action dried yeast; 2 tsp rapeseed oil plus extra for the baking sheet; 2 tsp rapeseed oil; 1 red and 1 yellow pepper deseeded and cut into small chunks; 1 large aubergine halved lengthways and thinly sliced; 2 large garlic cloves finely chopped; 1 tbsp tomato purée; 1 tbsp balsamic vinegar; small bunch basil roughly torn; 8 pitted Kalamata olives halved; 125g ball mozzarella (drained weight), quartered; milk or beaten egg, for brushing

Mozzarella, pepper & aubergine calzone on a chopping board

400g strong wholewheat bread flour
plus extra for dusting
⅛ tsp salt
(optional)
7g sachet fast-action dried yeast
2 tsp rapeseed oil
plus extra for the baking sheet

For the filling

2 tsp rapeseed oil
1 red and 1 yellow pepper
deseeded and cut into small chunks
1 large aubergine
halved lengthways and thinly sliced
2 large garlic cloves
finely chopped
1 tbsp tomato purée
1 tbsp balsamic vinegar
small bunch basil
roughly torn
8 pitted Kalamata olives
halved
125g ball mozzarella
(drained weight), quartered
milk
or beaten egg, for brushing

Method

step 1
Put the flour, salt (if using), yeast, oil and 300ml lukewarm water in a bowl and mix until soft. Knead into a ball (try not to add any extra flour) – it will be sticky but the flour will absorb some moisture. Return to the bowl, cover and leave somewhere warm.
step 2
Meanwhile, make the filling. Heat the oil in a large non-stick pan, then stir-fry the peppers for about 1 min until they start to soften. Add the aubergine and garlic and continue to cook over a medium heat for 8-10 mins, gently pressing the veg with a wooden spoon until it breaks down a little. If it doesn’t, fry, covered, for a few extra mins.
step 3
Stir in the tomato purée, vinegar and 2 tbsp water. When the veg is soft, remove the pan from the heat and stir through the basil.
step 4
Heat the oven to 220C/200C fan/gas 7. Quarter the risen dough and roll each piece out to a 20cm circle on a lightly floured surface. Spoon a quarter of the filling over one side, scatter over a quarter of the olives, top with a quarter of the cheese, and brush the edges with the milk or beaten egg. Fold the dough over the filling and pinch the edges together at the side, a bit like making a Cornish pasty. Lift onto a lightly oiled baking sheet and brush with more milk or beaten egg. Repeat with the remaining dough and filling to make four calzones, then bake for 15-20 mins until golden. Leave to cool slightly and serve at room temperature.