Mushroom, Olive & Pesto Calzone

It's no lie that I love pizza. My Dad was a pizza maker when I was little plus we are Italian so it seems my love of it could be genetic! And not crappy cheap pizza, I mean l love a good, thin, crisp dough with only a handful of toppings and cooked in a wood fire. 

I should probably also tell you I'm in the 'pineapple-does-go-pizza' camp too!

My calzone recipe is easy to make, and even easier to make a big batch, cook them then freeze them for fast meals and snacks, just like a normal store-bought pizza pocket but better!

Get the pizza dough recipe here and the pesto recipe here :)

Ingredients

1 batch of pizza dough

1 batch of supergreens pesto

Mushrooms, sliced

Pitted green olives, sliced

Mozzarella cheese, grated

Method

Preheat your oven to 190 degrees Celsius (fan-forced)

Cut your pizza dough into balls a big smaller than tennis balls and roll the dough ball out until about a centimetre thick

Spread the dough on one half with pesto and top with a little mozzarella, mushrooms and olives. Don't go overboard because you won't be able to close your calzone

Then carefully fold the empty side of the dough over the top of your fillings and pinch the edges so the dough seals everything into a pocket

Place on a baking tray lined with baking paper and bake for 10-15 minutes until browned on the outside

Serve hot or cool then freeze!