Directions
- Mix all the dough ingredients together in a large bowl and then knead for 5 to 10 minutes on a lightly floured surface, until smooth and elastic (no need to activate instant yeast – available in most supermarkets).
- Put the dough in a lightly greased bowl, and turn to coat with grease. Let the dough rise, covered loosely with plastic food wrap, in a warm draught-free place for 45 minutes or until doubled in bulk.
- Meanwhile, make the filling by frying the onion until golden. Add the broccoli, garlic, thyme, salt and pepper and stir-fry for about a minute.
- Then add the water and cover, steaming the vegetables for about 3-4 minutes until the water is evaporated and the vegetables are tender.
- In a separate bowl, combine the egg and the three cheeses.
- Preheat the oven to 230ºC (450ºF). Lightly oil baking tray, and sprinkle with 2 tablespoons mealie meal (or use plain flour if unavailable)
- Divide pizza dough into 4 pieces.
- Roll each piece into a thin circle.
- Spoon about ¼ of the cheese mixture and a ¼ of the broccoli mixture onto one half of each round leaving a 3-cm border.
- Brush the border with water, fold the other half of the circle over the filling, and pinch the edges together to seal.
- Arrange Calzoni on baking sheet and bake in the lower third of the oven for 15 minutes.
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