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Ingredients
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sun-dried tomatoes in oil - 100g,
drained, chopped
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baby eggplant - 6, trimmed, cut into
small cubes
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shallots - 5, chopped
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garlic - 2 cloves, chopped
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fresh thyme - 3 tsp, chopped
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dried red chili flakes - 1 tsp
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active dried yeast - 1 tsp
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strong white flour - 450g
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granulated sugar - 1 tbsp
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salt - 2 tsp
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mozzarella cheese - 100g, cubed
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olive oil - 6 tbsp
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ground black pepper and salt
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grated Parmesan cheese - 4 tbsp, to
serve
Method
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First, make the dough. Place 300ml
warm water in a bowl, add the yeast and sugar, leave for 10
minutes until frothy.
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Sift the salt and flour into
another bowl, make a well in the center, pour the yeast mixture
and 2 tbsp oil. Knead to a smooth dough on a floured surface.
The dough must be springy and elastic.
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Place the dough in a floured
bowl,, cover and leave to rise for 90 minutes. Preheat the oven
to 220˚C.
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Heat 1 tbsp oil in a pan, cook the
shallots until soft, add the sun-dried tomatoes, eggplant,
garlic, red chili flakes, thyme, pepper and salt. Cook for 8
minutes, stirring frequently until the eggplant is beginning to
soften.
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Divide the pizza dough into four
piece, and roll out each piece on a lightly floured surface to a
medium size circle.
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Spread the eggplant mixture over
half of each round, scatter over the mozzarella cheese.
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Dampen the edges with water then
fold over the other half of the dough to enclose the filling.
Press the edges firmly to seal.
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Place the calzones on four greased
baking sheets. Brush with half of the remaining oil and make a
small hole in the top of each to allow the steam to escape.
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Bake them for 20-25 minutes until
golden. Before serving, brush with the remaining oil and
sprinkle over the Parmesan cheese. Serve hot. Serves 4.
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