Calzone

Ingredients 

• 400 grams readymade pizza dough
• Refined flour (maida) for dusting 
• Polenta for dusting 
• ¼ cup sweetcorn kernels
• 3-4 tablespoons pizza sauce
• 1 small green capsicum, finely chopped
• 6-8 black olives, pitted and sliced
• 6-8 green olives, pitted and sliced
• 6-8 button mushrooms, finely chopped
• 5-6 salad chopped
• 1 teaspoon dried mixed herbs
• ½ teaspoon red chilli flakes
• ½ teaspoon garlic Powder
• ½ cup mozzarella cheese grated
• Olive oil as required 

Method

1. Dust refined flour and polenta on the dough, knock back and divide into 4 equal portions. Dust some more refined flour and polenta on the worktop and roll out the divided dough into discs. Place the rolled-out discs on a baking tray.
2. To make the stuffing, mix, corn kernels, pizza sauce, green capsicum, black olives, green olives, mushrooms and salami in a bowl. Add dried mixed herbs, dried red chilli flakes and garlic powder and mix well.
3. Place some stuffing on one side of each rolled-out disc, and keep some grated mozzarella cheese on top. Fold one end over the stuffing and to the other end and seal the edges by pressing. Dock the edges with a fork or pinch them to form a pattern just like you do for a gujiya. Place them on the baking tray.
4. Brush all the calzones with olive oil and allow to rest for 5-10 minutes.
5. Preheat the oven to 180°C.
6. Place the baking tray in the preheated oven and bake for 15 minutes.
7. You can cut each calzone into half, place them on a serving platter and serve hot.