02 January 2013,03:43 by

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Makes :
2 calzones

Preparation Time :
40 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Sift the flour into a mixing bowl and add the yeast and salt, making a small well in the top. Mix the water and oil together into the bowl and gradually combine to a sticky dough.
  • Lightly flour the work surface and knead the dough for about 10 - 12 minutes, until it is smooth and elastic.
  • Knock back the dough by gently kneading for about a minute, then divide into two balls.
  • To roll out the dough, flatten each ball, roll out on a lightly floured work surface, giving a quarter turn between each roll.
  • Preheat the oven to 220°C / 425°F / Gas Mark 7. Place the pizza bases on two baking trays, using a rolling pin to transfer them from the work surface.
  • Drain the baked beans into a bowl, adding two to three tablespoons of the reserved liquid. Add the bacon, mushrooms and Worcestershire sauce and season to taste with salt and pepper.
  • Spread the mixture onto one half of each of the bases. Brush the edges of the bases with a little water, then fold them over the filling to make two half-moon-shaped calzones.
  • Seal the edges by folding a little of the dough over and pinching the edges together. Make small holes in the top of each calzone.
  • Bake in the preheated oven for 15 minutes or until the tops are golden and the bases are crisp underneath. Serve immediately.


Basic Pizza Dough

  • 250 grams strong white flour, plus extra for dusting
  • 125 ml hand-hot water
  • 2 tablespoon cooking oil, plus extra for kneading
  • 1 teaspoon easy-blend dried yeast
  • Salt, to taste


  • 100 grams mushrooms, thinly sliced
  • Dash of Worcestershire sauce
  • 250 grams canned baked beans
  • 100 grams bacon rashers, cooked and chopped
  • Salt and pepper

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