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    Tomato, Mozzarella and Basil Calzone

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    Tomato, Mozzarella and Basil Calzone

    Use a good buffalo Mozzarella for this, such as La Garofalo Mozzarella di Bufala Campana. These calzone are delicious served warm with a rocket and little gem salad dressed with a few drops of a good red wine vinegar and a superb extra virgin olive oil.

    • Preparation time: 30 minutes, plus rising
    • Cooking time: 10 minutes
    • Total time: 40 minutes, plus rising 40 minutes

    Serves: 4


    • Dough
    • 225g plain flour
    • ½ tsp salt
    • ½ tsp easy-blend/fast action yeast
    • 85ml milk
    • 50ml tepid water
    • 1 tsp olive oil, plus extra for greasing
    • Filling
    • 300g tomatoes
    • 1 clove garlic, finely chopped
    • Handful of basil leaves, finely sliced
    • Salt and freshly ground black pepper
    • 2 x 150g buffalo Mozzarella, cut into medium-small dice
    • 30g finely grated Parmesan
    • 1 tbsp extra virgin olive oil


    1. Start with the dough. Sift the flour and salt into a mixing bowl. Stir in the yeast, followed by the milk and water. Using your hands, mix together until you have a soft, pliant dough. Turn out and knead thoroughly for 5 minutes, or until it feels silky smooth. Roughly flatten, and make a few indentations with your fingertips. Pour over 1 tsp olive oil and fold the dough over it, carefully kneading until the oil is fully absorbed into the dough.
    2. Shape the dough into a ball, lightly oil it and place in a large, clean bowl. Cover with clingfilm and leave at room temperature for 1½-2 hours or until doubled in size.
    3. Place a heavy baking sheet in the oven and preheat to the oven's highest setting.
    4. Cut a small cross in the bottom of each tomato. Cut out and discard the tough inner core that lies just below the stalk. Place in a large bowl. Cover with boiling water and leave for 2 minutes before draining and peeling. Quarter each tomato and remove the seeds before roughly chopping the flesh. Put in a bowl with the garlic, basil and a few twists of black pepper (do not season with salt until the last minute). Add the Mozzarella and Parmesan.
    5. Divide the risen dough into 4 equal pieces. Roll each into a ball. Place the first on a lightly floured work surface and roll out into a thin pancake about 17cm in diameter. Drain off any liquid from the filling mixture. Season the drained mixture with salt, then place a quarter of it on one half of the dough, leaving a 2.5cm margin around the edge. Brush with a little water, fold over the dough and pinch the edges together. Place on the hot baking sheet and continue with the remaining 3 calzone. Bake for 8-10 minutes or until crisp and golden. Remove and brush with extra virgin olive oil before serving.

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