Calzone with peppers, capers, and olives

makes 1

Ingredients:

1 ball pizza dough

all-purpose flour, for dusting

semolina flour or cornmeal

3–4 roasted red peppers from a jar, drained and chopped

handful of pitted black olives, coarsely chopped

1–2 tsp capers, rinsed

2–3 tbsp ricotta or fresh mozzarella, torn into pieces

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 475°F (245°C). Put a heavy baking sheet in the oven to get hot. (They both need to be really hot before cooking the pizza.)

2 Place the dough on a floured surface and use a rolling pin to roll it out as thin as you can about 10–12in (25–30cm) in diameter. Brush the hot baking sheet with oil, sprinkle with semolina flour, and carefully place the dough on top.

3 Spoon the peppers, olives, capers, and ricotta onto half of the dough base, leaving a ½in (1cm) border around the edge. Season well with salt and pepper. Moisten the edges of the dough with a little water, then fold in half and seal together with your fingers. Sprinkle the top with a little water, then bake for 15–20 minutes or until golden and crispy.

Calzone with peppers, capers, and olives