Ham & Mushroom Calzone
with balsamic tomato salsa
This folded and stuffed pizza, just like regular pizza, originated in Naples. It was invented as a to-go version of the famous Napolitano dish.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Onion
½ piece
Garlic
65 g
Mushrooms
2 slice
Ham
100 g
Passata
½ sachet(s)
Italian seasoning
½ piece
Pizza dough
(Contains Wheat May be present Milk)
25 g
Grated Gouda
(Contains Milk)
1 piece
Tomato
Not included in your delivery
1.5 tablespoon
Olive oil
30 milliliters
Water for the sauce
2 teaspoon
Balsamic vinegar
1 teaspoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Slice half of the onion into crescents and finely chop the rest (see Tip). Crush or mince the garlic and slice the mushrooms. Cut the ham into ribbons. In a bowl, combine (per person) 1 tbsp passata with 0.5 tbsp olive oil. Season to taste with salt and pepper, then set aside for later use.
Tip: the finely chopped onion will be served raw, however you can also add it to the sauce in the next step if preferred.
Heat a drizzle of olive oil in a saucepan over medium heat and fry the garlic for 1 - 2 minutes. Add the rest of the passata, along with half each of the Italian herbs and balsamic vinegar. Pour in the water and mix well (see pantry for amount). Season to taste with salt and pepper, then allow to thicken and reduce for 5 - 7 minutes. Stir regularly.
Meanwhile, heat a drizzle of olive oil in a frying pan over medium heat. Fry the mushrooms with the onion crescents for 4 - 5 minutes, stirring regularly. Season to taste with salt and pepper. Roll out the pizza dough onto a parchment-lined baking sheet, then cut it in half. Press down with your hands so as to stretch out the dough slightly.
Spread the tomato sauce over half of the pizza dough, being sure to keep the edges free. Top with the mushrooms, ham and cheese, then fold the other half over. Press the edges together so as to tightly seal the dough, then brush the passata oil from step 1 over the calzone. Bake in the oven for 15 - 20 minutes (see Tip).
Tip: if the calzone is browning too quickly, cover with aluminium foil and continue baking.
Dice the tomato. In a salad bowl, combine the extra virgin olive oil with the rest of the balsamic vinegar. Season to taste with salt and pepper, then add the tomato, along with the rest of the onion and Italian herbs. Toss well to combine with the dressing.
Serve the calzone with the tomato salsa alongside.
Did you know... mushrooms are high in phosphorus, which works with calcium to strengthen bones and teeth. Phosphorus is mainly found in meat, fish and dairy, but along with mushrooms there are also other plant-based sources such as pulses and wholegrains.