Tuesday, 10 July 2012

Spicy Mexican Calzone

We often go to the Davies Park Market on a Saturday morning which is so handy as it's just down the road. One of our favourite stalls is the Eumundi Smokehouse, where you can purchase a wide selection of handmade smoked meats and gourmet sausages. Today we purchased some spicy chorizo which I used to make this Mexican inspired calzone. For all you lovers of Mexican food, this is a fantastic little recipe you will want to make time and time again. You can substitute the manchego (a Spanish cheese) with mozzarella or cheddar. Serve with a chilled bottle of Corona!

(This is quite a substantial amount of pizza dough, so I usually tear off a third of the dough to make a medium-sized pizza for the kids.)

1 quantity pizza dough (here)
1/2 cup passata
1 good quality chorizo, thinly sliced
300g can kidney beans, rinsed
1 1/2 cups grated manchego cheese
150g chargrilled capsicum
handful coriander leaves, to garnish
2 long green chillies, sliced
sour cream

  1. Preheat the oven to 220 degrees.
  2. Place dough onto a large sheet of non-stick baking paper that has been lightly dusted with flour. Roll out to form a large rectangle about 5mm thick.
  3. Spread half of the base with passata and top with chorizo, kidney beans, manchego and capsicum.
  4. Fold other half of dough over to enclose the filling and press edges together to seal. Lift the baking paper and calzone onto an oven tray and bake for 20 minutes or until golden.
  5. Serve the calzone garnished with coriander leaves and chillies and a side of sour cream.
Serves 4-6

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