Shakshuka Calzone Pizza
Serves Makes 2-4 pizza person
This shakshuka calzone pizza wraps a rich, spiced filling with salami, vegetables, and melted cheese inside a golden, crispy crust. Packed with bold flavour and a satisfying texture, it’s a delicious twist on a classic, perfect for a hearty, handheld meal.
By Barker's Professional
Ingredients
Calzone Dough
- 1 tsp Active Dry Yeast
- 1 tsp White Sugar or Honey
- 1 cup Warm water
- 3 cups All-purpose flour
- 2 Tbsp Olive oil
- 1 tsp Sea salt
Filling
- White button mushrooms
- 1 Small capsicum (any colour)
- 1 Small red onion
- 50 g Salami
- 50 g Grated pizza-blend cheese
- 3 Tbsp Barker's Professional Shakshuka Filling
- 1 Tbsp Olive oil
Method
- In a large bowl, whisk together a half cup of warm water, yeast, and sugar. Leave for 5 to 10 minutes until frothy and bubbly. Add the remaining half cup of water, olive oil and salt.
- Stir in the flour one cup at a time until the mixture clumps together into a shaggy dough. Turn the dough out onto a lightly floured bench.
- Knead for 6 to 8 minutes until the dough is smooth, soft, and elastic. Lightly oil a bowl and place the dough inside.
- Cover it with a damp tea towel or plastic wrap and leave in a warm spot for 1 hour, or until it has doubled in size.
- Dice and fry the mushrooms, capsicum and onion. Set aside to cool. Dice the salami and add to the vegetable mix.
- Punch the dough down to release the air and divide into 2 to 4 portions. Roll each into a circle, add the vegetable and salami filling to one half, top with grated cheese, fold the dough over, and crimp the edges to seal completely.
- Cut 2 small vents in the top of each calzone. Brush with a little olive oil or a beaten egg and bake at 200°C to 220°C for 20 to 30 minutes until puffed and golden brown.
