• ½ tbsp olive oil
  • 1 garlic clove, crushed
  • 200ml passata
  • ½ small bunch basil, leaves picked
  • 2 slices Parma ham, torn into bite-sized pieces
  • 30g sundried tomatoes, chopped
  • 50g mozzarella, torn into chunks
  • 2 x 220g packs pizza dough


  • STEP 1

    Heat oven to 220C/200C fan/gas 7. Heat the oil in a saucepan, add the garlic, fry for 1 min until golden, then add the passata and half the basil leaves. Bring to the boil and cook until it is reduced to a thick sauce, so around 3 mins. Stir in the Parma ham and sundried tomatoes, season, then set aside to cool a little.

  • STEP 2

    Roll out the pizza dough to two 12-15cm circles, then split the mixture between them, piling it onto one side. Top with the mozzarella and remaining basil.

  • STEP 3

    Close the calzone, pulling the side without the filling over, then crimp around the edge, so it looks like a giant Cornish pasty. Transfer to a floured baking sheet and bake for 15 mins until golden and puffed up.

Goes well with


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A star rating of 4.3 out of 5.15 ratings