Thursday, 10 January 2013


There are some cook books you own that have the most wonderful looking recipes but when it comes to cooking them they may need a little tweaking and should never be cooked for guests unless previously tried and tested.

There are some cook books that you can rely upon to always get it right and give perfect results.  Jo Wheatley's 'A Passion For Baking' is one of those.  It has already become one of my bibles for never fail recipes and I love it.  Jo has managed to produce recipes that can be easily adapted for your own convenience and personal tastes too.

This recipe is a complete rip off of Jo's flat bread recipe.  I use it all the time because it's so easy and quick to make and I usually have the ingredients to hand.  We have it with curry, as a pizza base and now for calzone too.

Calzone is basically a folded pizza which makes it a great portable food.  Treat it like a pizza and add your own favourite fillings, pepperoni, mushrooms, spinach, pineapple......

300g Self Raising Flour
1 tsp Baking Powder
1 tsp Salt
1 tsp Oregano
300g Natural  Yoghurt

1 Tin Chopped Tomatoes
1 Onion Chopped
1 Clove Garlic Crushed
1 tbsp Tomato Puree
1 tbsp Ketchup
Small Bunch Basil  Torn
Ham & Mozzarella

Cook the onion and garlic with a little oil, when soft add the tomatoes, tomato puree and ketchup.  Leave to simmer for 10 minutes then add the basil and cook for a further 5 minutes.

Make the dough by combining all the dry ingredients in a bowl then use a knife to stir in the
yoghurt till it comes together.  Flour the surface and divide the dough into 8 balls. It will be a little sticky so dust your hands and rolling pin with flour to make it more manageable.

Roll out each ball one by one and add a spoon of the sauce to one half.  Top with ham and mozzarella then fold the other half of dough over to cover.  Seal the edges like a cornish pasty, pierce a small hole in the top and bake for 25 minutes at 200C


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