Pepper, Tomato, Cheese & Basil Calzone

Peppers, tomato and cheese, it is such a lush filling: add fresh basil, but if you don't have fresh, a spoonful of pesto is perfect! This is really best made in individual portions – one calzone each.


1 Calzone


1 loaf of pizza dough (see recipes)
a handful fresh basil leaves, torn up, or 3-4 tablespoons of pesto
1-2 red peppers, roasted, peeled and cut into strips (fresh or from a jar)
2-3 tablespoons diced canned tomatoes
1 clove garlic, chopped
120 g ricotta cheese
about 200-250g mozzarella, provola, caciocavallo, or any cheese that melts well, diced


Stretch out the pizza dough on the work surface. Add a drizzle of extra virgin olive oil and place some fresh basil or spread a spoonful of pesto in the centre.

Mix the peppers, tomatoes, garlic, ricotta and mozzarella or other meltable cheese.

Place several spoonfuls on top of the basil or pesto, fold over, and seal the edges.

Bake at 220-230C for 15-20 minutes, or until golden brown.