A Julie Recipe-Tomato, Basil And Mozzarella Calzone


Prep Time: 110    Cooking Time: 15    Serves: 4
  1. Dough
  2. 4 cups Italian pizza ‘00’ flour, or bread making flour
  3. 7g sachet active dry yeast
  4. 2 tsp caster sugar
  5. 2 tbsp olive oil
  6. 2 tsp salt
  7. 325ml lukewarm water
  8. Filling
  9. 1/3 cup Fountain Tomato Sauce Squeezy
  10. 250g mozzarella cheese, grated
  11. 1 bunch basil
  12. Salt and freshly ground pepper, to taste
  13. Olive oil, to drizzle



  1. To make dough, place all ingredients in the large bowl of an electric mixer. Using the dough hook attachment, mix on the lowest speed for about 5 minutes or until a soft but not too tacky dough forms. If using your hands, knead for about 20 minutes.
  2. Place dough in a large, oiled bowl and cover with plastic wrap. Leave in a warm place to rise for about 1½ hours or until doubled in size. Alternatively, refrigerate overnight (bring to room temperature before proceeding with the recipe).
  3. Preheat oven to 220°C.
  4. Turn dough out onto a floured surface and divide into quarters. Using a rolling pin, roll each quarter into a 14cm circle.
  5. Spread 1 tablespoon of Fountain Tomato Sauce over half of each circle. Top with cheese and basil leaves. Season with pepper and drizzle with oil. Fold in half to enclose filling. Pinch or fold over edges to seal. Place on two oiled oven trays. Drizzle with oil.
  6. Cook for about 15 minutes or until browned and crisp.
  7. Tips: Everybody’s oven is different, so always start checking baked goods about half way through the recommended cooking time and adjust time or temperature accordingly.
  8. Tips: Use your imagination with these Calzone. Replace Fountain Tomato Sauce with Fountain Spicy Red, Sweet Chilli or BBQ Sauce. Add ham, olives, salami or mushrooms to the filling.


Hints & Tips

Explore Fountain's hints & tips for handy meal ideas, including new sauce combinations to kick-start summer cooking.