Everybody thinks bread and pizza making is so hard but it really isn't. This recipe couldn't be easier. Mix, leave for an hour, make balls, fold in 'topping' ingredients, bake, done.
Mini 'calzone' with wild garlic and sheeps cheese recipeMakes 8
500g strong white flour
10g sea salt
10g fast action dried yeast
350ml luke warm water
a large handful of wild garlic
200g of sheep's cheese
Good olive oil
Mix the flour and the salt together, then add the yeast and water. If using a stand mixer, use the dough hook to knead for 5 minutes on a low speed. If mixing by hand then knead for at least ten minutes. Make a ball of the dough.
When using a stand mixer, I just cover the bowl with clingfilm and leave to proof in a warm place for an hour. If doing by hand then flour a bowl and place the dough ball inside. Cover with clingfilm or a damp tea towel and leave to rise for an hour.
Once the dough has risen, carefully tip it, using a dough spatula to gently pull it away from the sides of the bowl, onto a floured surface. Preheat the oven to 250c.
Divide the dough equally into 8 balls. Flatten them into rounds using your hand.
Then add some wild garlic leaves, (I stripped the leaves away from the central stalk), some sheeps cheese (you can use other cheeses) into the middle of the dough circle. I then crumbled a little sea salt on top.
Lift the edges of the dough circle, gathering them up until the edges meet in the middle and press them together. Flip over the ball and flatten into a circle again.
Do this with all 8 balls.
Line them up on a silpat or parchment paper, with gaps between them. Place in the oven for ten minutes then flip them over and cook for another five minutes or so.
They will puff up. Remove them from the oven and eat while warm. Once broken open, drizzle with olive oil.
If you want to freeze them, part bake them for only 8 minutes, remove, leave to cool then place in a plastic bag and freeze.