Silverbeet and Pancetta Calzone

Johnny Di Francesco
Cook time 45 minutes (+ resting time)
Servings 8

Ingredients

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

Topping
1 bunch silverbeet
60g fior di latte
200g pancetta
1 hand full olives
A few anchovies
Extra virgin olive oil
Salt and pepper to taste

Silverbeet and Pancetta Calzone

Method

To make the dough, combine water and salt to dissolve. 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.

Wash the greens in plenty of cold water to remove any field dust and soil. Chop the silverbeet into small pieces. In a large pan, heat some olive oil, adding garlic and peperoncino (chilli). Add the washed and chopped silverbeet and stir to wilt. Season with salt and pepper. Cover to help it wilt down and cook for about 10-15 minutes or until tender.

Roll out a piece of dough into a 3mm thick disc, ensure the bottom of the dough is floured enough preventing from sticking to the surface. On half of the dough piece place the silverbeet across the dough leaving a 5cm gap around the edge. Place 2 pieces of anchovies torn evenly onto the silverbeet, spread the finely chopped flat pancetta and place some black olives on top.

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 edge so none of the filling can filling can spill out. Place the calzone onto a baking tray, pizza stone or granite slab.

Cook for 10-15 minutes on the bottom of the preheated oven at 280C until the dough becomes puffed up and golden on top and the filling is hot. Serve hot.