We made this chocolate calzone one Saturday afternoon when we had leftover pizza dough and it has been a firm favourite from then on. Serve it warm with fresh strawberries and a few basil leaves on the side. This recipe yields 6 – 8 pizzas.
15g dry yeast
800g bread flour
60ml olive oil
400ml tepid water
Dissolve the sugar and yeast in a jug with the lukewarm water and stir until the yeast has dissolved. Set aside.
Add the flour and salt to the bowl of a stand mixer fitted with the dough hook.
Add the oil to the flour.
Turn the machine on to its lowest speed and add the yeast mixture. Knead for 2 minutes.
Turn the machine to medium speed and knead for another 6 minutes.
Place the dough in a lightly oiled bowl and cover it with plastic wrap. Leave to stand in a warm place for 90 minutes or until doubled in size.
If you are not baking your pizza in a pizza oven, preheat your oven to 220℃ and spray a baking sheet with cooking spray.
Take the dough from the bowl and release the air from it by gently kneading it by hand for one minute.
Cut the dough into 6 – 8 portions.
Roll each dough ball to a thickness of 5mm and transfer it to the prepared baking sheet.
Assembly of one calzone:
2 x 80g slabs of De Villiers Coco Nut, Nut Butter Chocolate
a handful of cashew nuts
Place the two slabs of chocolate, one atop of the other, on one half of the dough circle and sprinkle over the cashew nuts.
Gently fold the other half of the dough circle over the chocolate and pinch the edges together with your fingers.
Now fold the edge back by 1cm and pinch tightly together.
Bake in the oven for 20 minutes or until done.
Serve the calzone with fresh strawberries and basil leaves.
(The calzone on the photographs was cooked in a pizza oven. )