Plum, pancetta and fresh mozzarella calzone with fresh watercress

Plums, Shawn Godfrey aka The Roasted Dad

Ingredients

  • 500g of store-bought white bread dough (if you want to make your own bread dough from scratch, you can follow a simple white bread flour recipe)
  • 4 plums, halved and pitted and cut into slices
  • 100g pancetta or streaky bacon
  • 150g fresh bocconcini mozzarella cheese
  • 80g watercress (destalked) or rocket
  • 1 tsp apple smoke liquid
  • 1 cup sushi mayonnaise
  • Salt and freshly ground black pepper to taste
  • ¼ cup of flour

How to prepare the calzone

  1. Place the flour onto a wooden board, then hand roll your dough into one large ball.
  2. Divide the ball into 4 smaller balls and place these on the flour covered board.
  3. Cover the dough balls with a cotton cloth and leave them rise in a warm place.
  4. Mix the smoke liquid and mayo and set aside in the fridge.
  5. Once the dough has risen (this normally takes around an hour) flatten out the dough into a pizza shape.
    Preheat the oven to 200 ̊C or low mark on the pizza oven.
  6. Assemble the calzone by placing the ingredients on one half of the pizza dough (it is easiest to only add the ingredients after placing the dough on the pizza paddle if using a pizza oven or on a baking tray if in the oven).
  7. Start with the plums, then pancetta slices, then fresh mozzarella and finally a healthy drizzling of the smoky mayonnaise.
  8. Fold over the other half of the dough and gently press down the edges with your finger. (you can also leave it open and make it like a pita but I prefer the sealed version)
  9. Bake the calzone in the oven for 15-20 minutes until golden brown then garnish with watercress leaves or rocket.