Cottage cheese and rocket calzone
|250 g||Cottage cheese|
|2 Tbsp||Basil pesto|
|2 cups||Rocket leaves|
|1 to taste||Salt & freshly ground pepper|
Basic pizza dough
- Heat oven to 220 degC. Drain the cottage cheese in a sieve to remove the excess moisture. Place cottage cheese in a bowl, add crushed garlic, pesto and chopped rocket, then mix well to combine. Season with pepper (salt is not necessarily needed as the cheese is already salty).
- Divide filling in half and pile half onto one side of each circle of dough. Fold the other side of the circle of dough over to enclose the filling.
- Secure the edges of the semi-circles by crimping them together. Pierce a hole in the top of each calzone to release steam while cooking.
- Bake for 20 minutes or until the crust is golden brown. Slice calzone in half to serve.
- To make a Basic pizza dough: Mix water, sugar and yeast in a small bowl and set aside to activate for 5 to 10 minutes, until foamy.
- Place flour and salt in the bowl of a food processor. With the motor running, add the foamy yeast mixture and the oil, then process until the mixture forms a ball of soft dough. If necessary, add a little more water to reach a smooth consistency. Process for another minute to knead the pizza dough thoroughly.
- Place dough in a lightly oiled bowl. Cover with plastic wrap and leave in a warm place to rise for approximately an hour, or until doubled in volume.
- Knead the dough on a lightly floured surface for 2 minutes. Divide dough in half as this amount makes two pizzas. Roll out one half as thinly as possible. Transfer to a lightly oiled baking tray or pizza stone and top with chosen ingredients.
Tip: Any extra dough can be stored in the fridge for one day or frozen for up to two weeks. Bring to room temperature before rolling out and cooking.