Calzonne with Prosciutto & Spinach

For the pastry:
Place the water in a bowl and sprinkle the yeast and sugar over the water. Stir gently then rest the yeast mixture in a warm place
for 10 minutes until creamy. Add the oil and
remaining water.

Sift 1 cup of flour and the salt in a large bowl and make a well in the centre. Pour the yeast mixture
into the well and stir until combined. Firstly, with a spoon, then by hand, gradually work in the remaining 1+1/2 cups of flour. On a lightly floured surface, gently knead the dough for 5 minutes to activate the glutens and develop the elasticity.

Place the dough in an oiled bowl, cover with cling film and rest in a warm place for 2 hours or until the dough has doubled in size. Punch down the dough, allow to rise again, then refrigerate until required.

For the filling:
Heat a frying pan to medium and pour in the olive oil. Sauté the onion and garlic until transparent then add the silver beet. Place a lid on and cook
on medium heat for
10 minutes. Remove the
lid and allow excess liquid to cook off. Remove from
the heat.

Cut approximately 150g from the dough and on a lightly floured bench, roll out the dough quite thinly. Paste the dough with olive oil then the passata.

On half the pizza add the cooked silverbeet, a few slices of prosciutto and the cheeses. Fold the other half over top, baste with a little olive oil and bake in your Pizza oven according to the manufacturer’s instructions. In the electric pizza oven the cooking time is around 5-8 minutes.