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Octopus, olive and tomato calzone

Frank Bordoni from Great Food Live
Frank Bordoni's folded pizza encloses a spicy filling of octopus, chilli and olives and would make a tasty lunch or supper

Octopus, olive and tomato calzone

Method

1. To make the pizza dough: mix the yeast with a pinch of salt in a bowl with the warm water.

2. Place the flour in a large bowl, make a well in the centre and then add the yeast mixture and the olive oil. Mix well with a wooden spoon until the mixture forms a dough.

3. Turn out the dough onto a clean, well-floured surface and knead it with your hands for about 3 minutes.

4. Place the dough in a bowl, cover with a clean tea towel, leave in a warm place for at least 20 minutes until well risen.

5. Preheat the oven to 220C/gas 8.

6. Separate the dough into two and flatten one half to line a 24cm flan dish, making sure you leave an overlap (like making a pie).

7. To make the filling: place the octopus in a large bowl and add the oil, garlic, chilli, tomatoes, olives and basil leaves and season with salt and freshly ground pepper.

8. Toss together and lay over the pizza dough. Flatten out the other half of the pizza dough and lay over the filling, sealing the edges together well.

9. Bake for 25 minutes, then turn out and serve in wedges hot from the oven.

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Serves: 2

Prep: 20 min, plus resting
Cook: 25 min

Ingredients

For the pizza dough

1 tsp dried yeast
140ml warm water
180g white '00' flour, or strong bread flour
1 tbsp extra virgin olive oil

For the filling

300g octopus, cleaned and boiled until tender
2 tbsp extra virgin olive oil, plus extra for drizzling
3 garlic cloves, finely chopped
1 fresh red chilli, seeds removed and chopped
2 Tomatoes, peeled and diced
24 black olives, stones removed
10 basil leaves, shredded