Chorizo, mozzarella, basil and fresh tomato pizza turnover (calzone)

Recipe1hr 40mins prep/cook
10 mins

+1hr for pizza dough

prep time


cook time

Ingredients - Serves 3-4

70g Hans Oliving Chorizo, sliced thinly
400g (approx. 3) tomatoes
1 tbsp olive oil
1 tsp salt
¼ tsp pepper
350g pizza bread dough
200g mozzarella cheese, grated
¼ cup fresh basil, roughly chopped
1 egg

Step 1

Blend the tomatoes in a food processor and then strain the water. In a separate bowl, add olive oil, salt and pepper to the tomato pulp.

calzone SI 3

Step 2

Roll out pizza dough (click here for pizza dough recipe) into a circle about 1-2cm thick on a lined baking tray.

pizza SI 1

Step 3

Spread the tomato onto half of the circle of dough, leaving about 3cm around the edge. Lay the chorizo, cheese and basil over the tomato.

Calzone SI 1

Step 4

Fold the other half of the dough over then press and fold the edges to seal into a half-moon shape.

Step 5

Brush with egg and bake at 180°C in a fan-forced oven for 30 minutes or until golden.

Calzone SI 2
Store-bought bread dough can be used.

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