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Week 49 - calzones with a strawberry salad

Crisp folded pizza encasing cheesy heaven with a rich olive tapenade, served with a strawberry and pickled cucumber salad.


400g flour (plain/self-raising)

2tsp of yeast (or 7g packet)

Tomato puree

100g nice PITTED olives, like kalamata

A few sundried tomatoes

1 small red onion

1 avocado

2 baby cucumbers of 1/2 cucumber

Seasonal lettuce leaves

Punnet of ripe strawberries

100-150ml vinegar (white wine/cider) or a lemon

Cheddar cheese, enough for 4 pizzas (ie. 4 big handfuls)

Block of feta or log of creamy goats cheese

TOPPINGS (choose some/all!) - enough for 4 people:

  • Peppers (or jarred), any colour

  • Mushrooms

  • Tinned corn

  • Tinned pineapple

  • Goats cheese/feta

  • Spinach

  • Jalapeños

  • Anything else you like in pizza

Herbs & spices: 1 clove of garlic, dried herbs (eg. mixed/Italian/Herbs de provenance), chilli (fresh/flakes), small bunch parsley


1tsp capers

1-2 balls of mozzarella

Flaked almonds

Fresh basil (if you like it)

Selection of delectable calzones and salads from the chefs in this week's class


Slice red onion · grate cheddar cheese · drain olives (100g)

Equipment: scales, hand blender (or a fork to mash), big oven tray, thermometer (optional)

Firstly, we'll make the pickled cucumbers by thinly slicing it and placing in a small ramekin or jar. Pour in enough white wine/cider vinegar to cover and 1tsp of white sugar. Stir. Push all the cucumber pieces under the liquid and set aside.

We are only pickling for an hour but if you were doing this overnight you might like to add in some fresh herbs (dill/parsley) and some peppercorns.

Pizza dough

Into a mixing bowl measure out:

  • 400g self raising/plain flour

  • 1 sachet of yeast (2tsp)

  • 1tsp sugar/honey (next to the yeast)

  • 1tsp of salt (opposite side to the yeast)

  • 3tsp of dried green herbs (mixed/herbs de provenance)

  • Dried chillies to taste

Next measure out 225ml of warm water (100F-120F) and mix in 2tbsp of the oil from the sun-dried tomatoes.

Slowly pour in the liquid to the flour and mix, you may not need all of the liquid. You are looking for a dough that comes together but doesn't completely stick to your hands.

Kneed for 3-5 minutes then cover and set aside somewhere warm.


In a bowl/mixing jug, put:

  • 100g drained olives

  • 1 clove of garlic

  • 3 sun-dried tomatoes

  • 3tbsp of the oil from the sun-dried tomatoes jar

  • 1tsp vinegar

  • 1tsp capers (optional)

  • Small handful of parsley

Blend to chunky with a hand blender or mash with a fork. Taste, adjust (more vinegar? salt? garlic?), set aside.

Turn on your oven to its hottest settings and put in your oven tray. Prepare your fillings. Stir your cucumbers and make sure they are covered with liquid.

Make the calzone

Cut your dough into quarters, cover what you're not using to stop it drying out.

Take 1/4 and roll into a circle. It should be big enough to fit your two hands on. Then layer up your fillings on one half (you will be folding the pizza).

My suggestion to reduce a soggy bottom is to layer the veggies between the cheeses:

  • Tomato puree

  • Olive tapenade

  • Cheddar cheese

  • Fillings

  • Mozzarella - this goes on the 'top' so that when it cooks any liquid goes into the vegetable fillings and steams them in the pizza.

Next fold over your pizza and use a fork to seal the edges.

DO NOT poke holes in the top of the dough! You need it to be sealed so the insides cook.

To cook the calzones:

As quickly as you can, take the hot tray out of the oven, put on the pizzas and back into the oven.

I hope you made them all the same size or you'll end up with arguments in the house:

Check your creations after 8 minutes - depends on oven, you may need up to 14 minutes to cook them. You MUST check them as they get incinerated quickly!

Oh dear, poor Chef Terry (he said it was still nice though!)


Layer up in a pretty bowl your delicious salad ingredients:

  • Lettuce leaves

  • Feta/goats cheese

  • Sliced strawberries

  • Avocado

  • Fresh parsley

  • Flaked almonds

Just before serving, add your drained pickled cucumber - you can keep the vinegar to pickle other things in the future if you like.

Let your calzone sit for a few minutes to firm up a little, then enjoy with any leftover tapenade.

Lovely dinner from @vanda89vandi


- Cool any cooked calzones on a metal rack, upside down (this is so that all the juices don't pool on the bottom)

- To reheat, put oven to 180°, sprinkle a little water on the top, pop in oven on tray for 5-10minutes to warm through.

Tag us on Instagram if you use any of these recipes and we'll add you to our story! @cookwithkelly

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