Friday, 15 May 2009

Leek and Courgette Calzone



  • 3/4 tsp fast action or quick action yeast

  • 400g strong white flour

  • 2 tbsp olive oil

  • 1 tsp salt

  • 230ml warm water

  • 1 tin of chopped tomatoes

  • 1 tbsp sugar

  • 2 tbsp balsamic vinegar

  • 2 tbsp olive oil

  • 2 leeks, sliced

  • 25g butter

  • 3 courgettes, sliced

  • 250g grated mozzarella cheese



  1. Mix the flour, yeast, water and olive oil in a bread make on a dough setting. Or mix by hand, kneed well, leave to rise for an hour in a warm place and then leave to rise for another 30 minutes.

  2. Put the tomatoes, sugar and vinegar in a pan and simmer on a low heat.

  3. Preheat the oven to 200 degrees.

  4. Fry the leeks in 2 tbsp of olive oil until they start to go soft, probably about 5 minutes.

  5. Fry the courgettes with the butter in a different pan.

  6. Divide the dough into 4 and roll out into large circles.

  7. Place a quarter of the leek mixture, then a quarter of the courgettes and then a quarter of the cheese in the center of each circle.

  8. Dampen the edges of the circle with water and then fold over and press together well.

  9. Move the semi-circles of dough onto a greased baking tray.

  10. Bake in the oven for 15 to 20 minutes, until the outside starts to brown.

  11. Serve with the tomato sauce from the pan.


Serves 4.
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