You Will Need:
- 4 tbsp(s), Extra Virgin Olive Oil
- 2 tbsp(s), Sourdough Starter ( or 2 tbl spoons of greek yoghurt)
- 550 ml of warm water
- 40 g, Natural Sweetener, 200g
- 4 tsp, Himalayan Salt
- 8 olives, we love Jalapeno Stuffed Olives
- 13 g (1.5 sachets), Instant Dry Yeast
- 350 g, Standard Flour
- 350 g, Wholemeal Flour
- 600 g, grated Mozarella
- 0.70 kg(s), chicken thighs (6 normal size or 8 small size)
- 12 cherry, Cherry tomatoes
- 1 medium-size sliced Red onion
- 200 g Mushrooms (optional)
Directions:
- Take warm water, put it into the big bowl, and add yeast to it; vigorously stir it with a whisk till combined.
- Aaadd sour though starter (yoghurt if you don’t have one), Himalayan salt, natvia, olive oil and flours, start mixing it with your hands until well combined.
- Put some flour onto the bench and knead the dough with your hands until it forms the ball. If it sticks to your hands, add some more flour until smooth.
- Put the dough into the breadmaker on the regime of pizza dough. All breadmakers are different, but it approximately takes 45-50 minutes to the completion.
- Leave it in the breadmaking machine till the dough reaches the full height of the pan.
- If you do not have a breadmaking machine, you can put the dough into the heat resistant glass bowl cover it with the foil, so it is fully cuddling the bowl tightly.
- Put it into the oven on the bake mode at 50 degrees Celsius for 20 minutes.
- Remove it from the oven and leave it on the bench top until fully risen. It takes about 40-50 minutes.
- While your dough is in the making, marinade the chicken thighs with Himalayan salt and paper and grill it in the oven for 7 minutes on each side or until golden.
- Once the dough has fully risen, cover the bench with the flour and kneed it gently 4-5 times form it into the ball, tucking it in down wise and cut it to 4 quarters. Cover it with a tea towel.
- Chop your olives, tomatoes, basil, slice the onion, put it aside, divide grated mozzarella into four equal parts.
- Chop up the mushrooms and dehydrate it under the grill with a drizzle of olive oil.
- Roll one dough ball on the floured bench into the circle; the thickness should be about 3-5 mm, and transfer it gently onto the baking paper so half of it sits on paper and half is still on a floured bench.
- Cover the dough with a pizza sauce, spread a bit of mozzarella, follow with sliced chicken distributing evenly upon the half of the dough, cover it with more mozzarella.
- Add some tomatoes, onions, olives and basil, spreading it evenly through the half-circle.
- Flip the empty half of the dough over the filled half and pinch the edges together gently.
- Transfer the calzone onto the baking tray, leave it on the stove for 15 minutes.
- Repeat with the other three parts of the dough, making them into three calzonesHeat the oven to 210 degrees Celsius on the fan bake.
- Bake for 15 minutes or until goldenEnjoy!
Bon Appetit 
Nutrition Facts
8 servings per container
Serving size 1/2 calzone
Amount per serving
Calories
748
% Daily Value*
Total Fat 32g
40%
Saturated Fat 14g
70%
Trans Fat 0g
Cholesterol 121mg
41%
Sodium 292mg
13%
Total Carbohydrate 64g
22%
Dietary Fiber 3g
10%
Total Sugars 3g
Includes 0g Added Sugars 0%
Protein 33g
Potassium 90mg
2%
Vitamin A
11%
Vitamin C
5%
Calcium
7%
Iron
0.2%
The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Recipe
Step-by-Step Photos
