Calzonne

I got this recipe from the booklet that came with my electric stand mixer.  I had some ham to use up, so I wanted to make pizza, but when I spotted the calzonne, I thought I'd give it a go.  Delicious!

Ingredients
3 cups plain flour
1 teaspoon salt
2 teaspoons Tandaco yeast
2 tablespoons olive oil
1 cup water

Suggested fillings:
- spread with tomato paste, add ham, pineapple pieces and dried mixed herbs (this is the combination I made)
- sundried tomato pesto, toasted red, yellow and green capsicum, marinated eggplant or sliced mushrooms
- anchovy fillets, prawns, sliced salami, ham, bacon turkey or chicken
- grated cheddar, mozzarella, Parmesan or sliced camembert, brie or fetta cheese

Method
Place flour, salt and yeast in a bowl.  Using an electric mixer with a dough hook, slowly add the oil then the water to the dry ingredients.  Mix for 1 minute until a dough ball starts to form.

Turn the dough out onto a lightly floured surface and knead by hand until the dough is soft and pliable.  Do not over knead

Place the dough ball into a large bowl, loosely cover with plastic wrap and leave to stand in a warm area for 20 minutes or until doubled in size.

Remove the risen dough from the bowl and knead again on a lightly floured surface.

Divide the dough into 8 equal pieces.  Roll each piece into a 15cm circle.

Spread half of each dough circle with selected fillings, leaving a 1cm rim around the edge.

Brush edges with water, then fold the uncovered half over the filling and seal the edges.

Place onto lightly greased baking trays.  Use a sharp knife to make a slit in the top of each calzonne.

Bake in a preheated oven at 200 degrees for 15-20 minutes or until cooked and golden brown.