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.


1 Calzone


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


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.