Calzone Capricciosa Recipe

How to Make Calzone Capricciosa


  1. Make the dough first by stirring the yeast and sugar into a bowl with the warm water and leave for 5 minutes or untlil frothy.
  2. Place the flour and salt into the bowl of a stand mixer with the dough hook attached. Pour in the frothy yeast and oil and mix for 3-5 minutes or until smooth.
  3. Place into a large, oiled bowl. Cover with cling film and set aside in a warm place to prove for an hour or untli doubled in size.
  4. Lightly sprinkle the work surface with flour and turn out the risen dough. Knead until smooth. Lightly oil and cover with cling film while you prepare calzone fillings.
  5. Chop the olives. Slice the grilled artichokes. If using anchovy fillets, slice into halves or quarters.
  6. Preheat oven to 250°C (230°C fan-forced).
  7. Divide the dough into 4 and lightly dust the work bench with flour. Roll each piece into a 21cm circle.­­
  8. Top with the pizza sauce. Smooth with the back of a spoon around the dough, leaving a 2cm border.
  9. Add the ham, mushrooms, olives, artichokes and anchovies (if using) on one half of the pizza sauce. Top with the cheese and fold the other half on top, creating a filled half moon. Seal the edges by pinching together.
  10. Gently transfer the calzone to a lined baking sheet.
  11. Bake for 12 minutes or until puffy and browned. Drizzle with extra virgin olive oil and serve piping hot.

Tip: Make it vegetarian by leaving out the ham. When making pizza dough, make sure the warm water isn’t too hot, as this will inhibit or kill the yeast.

Optional: You can play around with fillings. If you don’t like olives, try roasted capsicum strips.