Artichoke & Goat’s Cheese Calzone
If fresh artichokes are available, use them: trimmed, sliced thinly, and sautéed. When artichokes are out of season, purchase grilled artichokes in jars, especially online. They are also lightly marinated, which gives lots of flavour to the filling.
Makes
1 Calzone
INGREDIENTS
500g pizza dough (see recipes)
200g provola, caciocavallo, or mozzarella cheese, or any cheese that melts deliciously and easily, shredded or diced
75 g or so soft goat’s cheese, feta or kalari cheese
2 medium-large artichokes, trimmed, thinly sliced, and sauteed in olive oil and seasoned, or use grilled or preserved artichokes: since they are smaller you will need 3-4 hearts, thinly sliced
1 garlic clove, chopped
a pinch of dried oregano, or several leaves basil
METHOD
Stretch out the pizza dough on the work surface, lay the fillings: the two types of cheeses, the artichokes, garlic, and oregano or basil on the top.
Fold over and seal the edges.
Bake at 220°C-230°C for about 20 minutes or until the calzone is golden brown.
