Seafood Calzone
This Seafood Calzone recipe is inspired by James' travels to Naples. It is stuffed with San Marzano tinned tomatoes, buffalo mozzarella, chilli and monkfish, lobster, crayfish and shrimps. Luxurious and delicious!
Ingredients
For the dough:
- 800g 00 flour
- 200g semolina flour
- 1 tsp salt
- 1 tsp caster sugar
- 14g yeast
- 4 tablespoon olive oil
- 650ml cold water
For the filling:
- 400g San Marzano tinned tomatoes, blended
- 2 x balls buffalo mozzarella
- 1 chilli, sliced
- 1 x bag rocket
- 1 kilo (total) shrimps, mussels, lobster tails, crayfish, cooked and shelled and sliced monkfish
- Basil leaves
Method
Pour the water into a jug and stir in the yeast until it has dissolved. Add the flour to a bowl then stir in the salt. Add the olive oilthen the yeast-mixed water. Use a spoon to stir everythingtogether then tip onto a clean work surface.
Knead for 5 minutes until smooth. The dough should be sticky, but not impossible to work with.
Shape the dough into a ball then drop into a clean bowl and cover. Leave to rise in a warm placefor about 2 hours or put in the fridge overnight.
Preheat the oven to 220°C – or heat a pizza oven.
When the dough has risen, knock it back on a clean work surface, dusted with a little semolina flour. Divide into 4 pieces.
Take one piece of dough and roll it into a flattened round, shaping as you roll, until it measures around 20cm in diameter.
Spread with the blended tomatoes, top with mozzarella, rocket, basil seafood, chilli and olive oil.
Roll over halfway and seal.
Carefully slide the calzone onto a preheated pizza stone or baking sheet and bake for about 12 minutes in the oven. In a pizza oven it will take 4 to 5 minutes or until the pizza has puffed up and is fully cooked through.
Ingredients
For the dough:
- 800g 00 flour
- 200g semolina flour
- 1 tsp salt
- 1 tsp caster sugar
- 14g yeast
- 4 tablespoon olive oil
- 650ml cold water
For the filling:
- 400g San Marzano tinned tomatoes, blended
- 2 x balls buffalo mozzarella
- 1 chilli, sliced
- 1 x bag rocket
- 1 kilo (total) shrimps, mussels, lobster tails, crayfish, cooked and shelled and sliced monkfish
- Basil leaves
Method
Pour the water into a jug and stir in the yeast until it has dissolved. Add the flour to a bowl then stir in the salt. Add the olive oilthen the yeast-mixed water. Use a spoon to stir everythingtogether then tip onto a clean work surface.
Knead for 5 minutes until smooth. The dough should be sticky, but not impossible to work with.
Shape the dough into a ball then drop into a clean bowl and cover. Leave to rise in a warm placefor about 2 hours or put in the fridge overnight.
Preheat the oven to 220°C – or heat a pizza oven.
When the dough has risen, knock it back on a clean work surface, dusted with a little semolina flour. Divide into 4 pieces.
Take one piece of dough and roll it into a flattened round, shaping as you roll, until it measures around 20cm in diameter.
Spread with the blended tomatoes, top with mozzarella, rocket, basil seafood, chilli and olive oil.
Roll over halfway and seal.
Carefully slide the calzone onto a preheated pizza stone or baking sheet and bake for about 12 minutes in the oven. In a pizza oven it will take 4 to 5 minutes or until the pizza has puffed up and is fully cooked through.
