Mushroom & goat’s cheese calzone
- Preparation and cooking time
- Prep:
- Cook:
- Plus rising
- Easy
- Serves 2
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- 220g pack pizzabase mix
- 2 tsp olive oil
- 250g mixed mushroomssuch as chestnut, Portobello, porcini or shiitake
- 1 fat garlic clovecrushed
- pinch chilli flakes
- 1 tsp rosemaryleaves, finely chopped
- 1 tbsp half-fat crème fraîche
- 100g goat's cheese
- rocketto serve
Nutrition: per serving
- kcal484
- fat17g
- saturates7g
- carbs66g
- sugars4g
- fibre7g
- protein20g
- salt3.21g
Method
step 1
Make up the pizza dough following pack instructions. Meanwhile, make the filling. Heat 1 tsp oil in a large frying pan and fry the mushrooms until golden, about 8 mins. Add garlic, chilli and rosemary and cook for 1 min more. Stir in crème fraîche and 1 tbsp water and remove from heat.
step 2
Heat oven to 220C/200C fan/gas 7. Roll out the dough to a 30cm-diameter circle. Spread the mushroom mix across half of the circle, leaving a 2cm border from the edge, and scatter on the goat’s cheese. Fold over and press to seal.
step 3
Brush with remaining oil, transfer to a baking sheet and cook for 15-20 mins until risen and golden. Cut in halves and serve with rocket, if you like.
