Mozzarella, pepper & aubergine calzone

• strong wholewheat bread flour↗400g g

  plus extra for dusting

• salt↗⅛ tsp tsp

  (optional)

• yeast7g sachet fast-action dried g

  7g sachet fast-action dried

• rapeseed oil↗2 tsp tsp

  plus extra for the baking sheet

• rapeseed oil↗2 tsp tsp
• pepper↗1 red and 1 yellow

  deseeded and cut into small chunks

• large aubergine↗1

  halved lengthways and thinly sliced

• large garlic cloves↗2

  finely chopped

• tomato purée↗1 tbsp tbsp
• balsamic vinegar↗1 tbsp tbsp
• basil↗small bunch

  roughly torn

• pitted Kalamata olives↗8

  halved

• mozzarella↗125g ball g

  (drained weight), quartered

• milk↗

  or beaten egg, for brushing

Step-by-step instructions

1. 1

   Put the flour, salt (if using), yeast, oil and 300ml lukewarm water in a bowl and mix until soft. Knead into a ball (try not to add any extra flour) – it will be sticky but the flour will absorb some moisture. Return to the bowl, cover and leave somewhere warm.

2. 2

   Meanwhile, make the filling. Heat the oil in a large non-stick pan, then stir-fry the peppers for about 1 min until they start to soften. Add the aubergine and garlic and continue to cook over a medium heat for 8-10 mins, gently pressing the veg with a wooden spoon until it breaks down a little. If it doesn’t, fry, covered, for a few extra mins.

3. 3

   Stir in the tomato purée, vinegar and 2 tbsp water. When the veg is soft, remove the pan from the heat and stir through the basil.

4. 4

   Heat the oven to 220C/200C fan/gas 7. Quarter the risen dough and roll each piece out to a 20cm circle on a lightly floured surface. Spoon a quarter of the filling over one side, scatter over a quarter of the olives, top with a quarter of the cheese, and brush the edges with the milk or beaten egg. Fold the dough over the filling and pinch the edges together at the side, a bit like making a Cornish pasty. Lift onto a lightly oiled baking sheet and brush with more milk or beaten egg. Repeat with the remaining dough and filling to make four calzones, then bake for 15-20 mins until golden. Leave to cool slightly and serve at room temperature.