Leftover chicken and cheese calzone ripieno

1.Place the yeast, salt, sugar, oil and warm water in a large bowl and leave for 15 minutes. The mixture should become frothy.

2.Transfer mixture to an electric mixer with a dough hook, gradually add the flour on a low speed and mix till the dough comes together.

3.Transfer to a lightly floured bench and knead for about 8 minutes – the dough will become smooth and elastic. If you find the dough is still a little wet, sprinkle in more flour (the perfect dough is ready when you can poke your finger into it without any dough sticking to it).

4.Place dough in a large bowl, cover with a damp cloth and leave in a warm place to rise for 40 minutes.

5.Gently press dough back down, remove from bowl and roll into 3 x 180g balls. Place on a non-stick tray, cover with a damp cloth and leave to rise again for 25 minutes before rolling into bases.

6.Follow the mixer method but replace step 2 with: Place flour on a clean work surface and make a well in the centre, add the yeast mixture and gradually incorporate the flour until well combined.

7.Warm oil in a large saucepan and add onion and garlic. Sauté on a low heat for 10 minutes.

8.Add tomatoes, cook over a medium heat for 25 minutes, fold in the oregano and season to taste. Cool before using.

9.Place pizza stone in oven, turn to 250°C and heat for 1 hour.

10.Sprinkle flour onto clean surface, roll out pizza balls into 4 x 30cm circles and place on a lightly floured pizza paddle or oven tray. Gently prick bases with a fork.

11.Mix the filling components together and season to taste.

12.Spoon pizza sauce on half of each pizza base, place a quarter of the filling on the sauce, leaving a 2cm border around the edge. Fold the other side over and push down on edges to seal. Pinch edges thoroughly then pleat all the way round. Brush calzone with oil, sprinkle with some grated parmesan and transfer to the hot pizza stone. Cook, one at a time, for around 10 minutes or until lightly golden.