However, you can use meat (particularly leftovers) and fish in this dish along with the other filling ingredients if you desire. The addition of a few sautéed wild mushrooms in the vegetarian version also help lift the taste if you would like a richer version.
Potato and Tomato CalzoneServes: 4
For the Dough:450g (1 lb) white bread flour
1 tsp active, dried, yeast
300ml (1 1/4 cups) vegetable stock
1 tbsp clear honey
1 tsp caraway seeds
milk, to glaze
For the Filling:1 tbsp vegetable oil
225g (8 oz) waxy potatoes, diced
1 onion, halved and sliced thinly
2 garlic cloves, crushed
40g (1 1/2 oz) sun-dried tomatoes
2 tbsp fresh basil, shredded
2 tbsp tomato purée
2 celery sticks, thinly sliced
50g (2 oz) mozzarella cheese, grated
Method:For the dough, sift the flour into a large mixing bowl, scatter over the yeast and stir in with a fork. Form a well in the centre of the mixture then stir in the vegetable stock, honey and caraway seeds. Bring the flour from the edge of the bowl to the centre, mixing to form a dough.
Turn this dough out onto a lightly-floured work surface and knead well for about 8 minutes, until smooth and elastic. Shape the dough into a ball then set in a lightly-oiled mixing bowl. Cover with clingfilm (plastic wrap) and set aside in a warm place to rise for about 60 minutes, or until doubled in volume.
Whilst the dough is rising, prepare the filling. Heat the oil in a frying pan then mix in the potatoes, onion, garlic, sun-dried tomatoes and celery. Cook for about 4 minutes, stirring constantly, then mix in the tomato purée and basil. Continue cooking for 1 minute more.
Once the dough has risen, knock it back then divide into four pieces. Roll these out on a floured work surface so that each one forms an 18cm (7 in) diameter circle. Allow the filling mixture to cool slightly, then divide equally between the dough circles (set the dough on one half of each circle only).
Sprinkle the cheese over the top of the filling, then brush the edges of the dough with milk and fold one half of the dough over the other half to form semi-circles. Press the edges with the tines of a fork to seal, then transfer each calzone to a non-stick baking tray. Brush the tops with milk, then transfer to an oven pre-heated to 220ºC (425ºF).
Bake for about 30 minutes, or until golden brown and well risen. Serve hot.