Calzone

Ingredients:

• ½ tbsp olive oil

• 1 garlic clove , crushed

• 200ml passata

• ½ small bunch basil , leaves picked

• 2 slices Parma ham , torn into bite-sized pieces

• 30g sundried tomatoes , chopped

• 50g mozzarella , torn into chunks

• 2 x 220g packs pizza dough

Preparation:

• Heat oven to 220C/200C fan/gas 7. Heat the oil in a saucepan, add the garlic, fry for 1 min until golden, then add the passata and half the basil leaves. Bring to the boil and cook until it is reduced to a thick sauce, so around 3 mins. Stir in the Parma ham and sundried tomatoes, season, then set aside to cool a little.

• Roll out the pizza dough to two 12-15cm circles, then split the mixture between them, piling it onto one side. Top with the mozzarella and remaining basil.

• Close the calzone, pulling the side without the filling over, then crimp around the edge, so it looks like a giant Cornish pasty. Transfer to a floured baking sheet and bake for 15 mins until golden and puffed up.