Calzones with Chorizo, Rocket and Preserved Lemon

• strong wheat flour↗500g g

  plus extra for dusting

• paprika↗2 tbsp tbsp
• instant dry yeast↗1½ tsp tsp
• olive oil↗1 tbsp tbsp

  plus extra for the bowl

• semolina↗

  for dusting

• cooking chorizo↗100g g

  sliced

• garlic cloves↗2

  crushed

• tomato paste350ml ml
• brown sugar↗1 tbsp tbsp
• wine vinegar↗1 tbsp tbsp
• preserved lemons↗2 small

  quartered, pith removed and zest finely chopped

• basil↗½ small bunch of

  roughly chopped

• rocket↗50g g

  roughly chopped

• mozzarella↗75g g

  torn into chunks

• parmesan↗25g grated g

  grated

Step-by-step instructions

1. 1

   For the dough, place the flour, paprika, yeast, oil, 300 ml warm water and a generous pinch of salt in a bowl. Mix until a soft, slightly sticky dough forms. Knead with a mixer fitted with a dough hook or by hand for about 10 minutes, until smooth (it will remain fairly soft). Transfer to an oiled bowl, cover and let rise for 2 hours.

2. 2

   Meanwhile, prepare the filling. Sauté the chorizo in a large pan over medium heat for 2 minutes, until some of its oil is released. Add the garlic and sauté for another 30 seconds. Add the tomato paste, sugar, vinegar and preserved lemons, and simmer for 5 minutes, until the sauce thickens. Stir in the basil and rocket, mix, and let cool.

3. 3

   Preheat the oven to 200 °C/180 °C fan/gas 6, placing a tray inside. Divide the dough into four pieces, then roll each on a lightly floured surface into a thin circle about 30 cm in diameter. Place each circle on a square of parchment paper dusted with semolina. Spread the cooled filling on half of each circle, leaving a border, then sprinkle with some mozzarella. Brush the edge of each circle with a little water. Working one circle at a time, fold it over to enclose the filling and seal the edges. The calzones can now be frozen for up to three months (see below). Transfer the calzones on the parchment squares to a hot baking tray, sprinkle the tops with parmesan and bake for 15–20 minutes, until they rise and turn golden‑brown.