what you need
400g plain flour
100g semolina
1½ cups warm water
60ml olive oil
7g sachet dried yeast
1 Tbsp salt flakes
Extra 1 Tbsp olive oil
300g spicy pork sausages, out of their skins
2 large brown onions, sliced
¼ bunch oregano, leaves picked
Extra salt flakes and pepper, to season
400g ricotta
200g cherry bocconcini
150g parmesan, grated
what to do
Preheat oven to 200ºC. Put flour and semolina in the large bowl of an electric mixer. Attach dough hook. In a jug whisk together water, oil and yeast.
Turn mixer on low and pour in yeast mixture. Once all liquid has been added, increase speed to high, add salt and mix for 5 minutes until dough is soft and silky. Remove dough hook and cover bowl with plastic wrap. Put bowl in a warm place and allow dough to prove for 40 minutes or until doubled in size.
Heat extra oil in a frypan. Add sausages and cook over a high heat for 5 minutes or until brown. Add onion, reduce heat to low and cook for 25 minutes. Add oregano and season with extra salt and pepper.
Divide dough into 4 portions and roll out into rounds. Divide ricotta between rounds, tear over cherry bocconcini and drizzle with a little oil. Season with salt flakes and pepper. Sprinkle over parmesan and top with sausage mixture.
Fold over dough rounds to form half-moon shapes, then rope-twist the edges or press with a fork to seal. Put calzones on a heavy tray or preheated pizza stone and bake for 30 minutes.
Stand for 10 minutes, before serving.
