Fig and Mascarpone Calzone

Johnny Di Francesco
Cook time -
Servings -

Ingredients

Pizza Dough
1kg “00” flour sieved
30 g fine sea salt
1-3 g fresh yeast
600 ml water

Topping
1 pack dried figs
Mascarpone cheese
2 vanilla beans
Red wine cooking
Sugar

Fig and Mascarpone Calzone

Method

To make the dough, combine water and salt in a bowl until dissolved. Add 10% of the flour, sifted into salted water and mix it together with your hands. Combine a little more sifted flour and the yeast into the runny mixture. Add the rest of the sifted flour and mix together, bit by bit until the entire kilogram of flour is well combined.

Once the dough becomes thicker turn it onto a lightly floured surface or bench to knead until smooth and elastic, for up to 10 minutes. To test if it is ready, make a dough ball and press into the centre with your thumb gently and if it springs back it is ready.

Place the dough in a lightly floured bowl and cover the dough with a damp tea towel and set it aside at room temperature. Let the dough rest for 2 hours then divide into 8 round balls and place into airtight containers.

After 10-24 hours of resting, the dough had doubled in size. Place it on a lightly floured bench and stretch the dough.

Preheat oven to 280C.

To make the syrup, bring the red wine and sugar to the boil. Reduce to half. Once reduced add the dried fig and cook for 15 minutes. Once cooked, set aside to cool down. Drain the remaining syrup into a squeeze bottle.  Set aside the figs. Whisk the mascarpone, vanilla bean and sugar.

Roll out a piece of dough into 3mm thick discs, ensure the bottom is floured enough preventing from sticking to the surface. On half of the dough piece place the mascarpone across the dough leaving a 5cm gap around the edge. Place the fig evenly onto the mascarpone.

To make the calzone, carefully lift  the far edge of the pizza dough and pull it over the top of the ingredients towards you. Basically folding it in half. Crimp the edges so none of the filling can spill out. Place the calzone onto a baking tray, pizza stone or granite slab.

Cook for 10 minutes on the bottom of the preheated oven at 220C until the dough becomes puffed up and golden on top of and the filling is hot. Serve hot.