Chilli tomato pizza and lobster calzone

Chilli tomato pizza and lobster calzone

By
From
Home Comforts
Serves
4-6
Photographer
Yuki Sigura

Lobster pizza is a bit flash but you can make this with crab or prawns, or even with salmon. Whatever you use, make sure the fish filling is cooked beforehand as the pizza cooks so quickly that there is no time to cook the filling. The semolina flour will give both the pizza and the calzone a nice crust.

Ingredients

Quantity Ingredient

For the pizza dough

Quantity Ingredient
800g ‘00’ flour, plus more to dust
200g semolina flour
1 teaspoon salt
1 tablespoon caster sugar
2 x 7g sachets fast-action yeast

For the topping

Quantity Ingredient
2 x 400g cans of san marzano tomatoes
2 large balls cow’s milk mozzarella, roughly torn
50g finely grated pecorino cheese
2 chillies, deseeded and finely sliced
4 tablespoons peanut oil
large handful basil leaves
sea salt
freshly ground black pepper
1 small cooked lobster
bottle mango chilli sauce

Method

  1. To make the dough, place the flour, semolina, salt, sugar and yeast into a large bowl and stir. Make a well in the centre of the flour and pour in 650ml of water, gradually mixing with the flour to form a soft dough.
  2. Tip out and knead on a lightly floured work surface until smooth and elastic. Divide into four and roll each into a ball, then place on a tray, cover and leave to rise for 24 hours.
  3. Preheat the oven to as high as it will go. Place a heavy baking tray or pizza stone in the oven and allow to heat.
  4. Roll each piece of dough out until about 5mm thick, then place on to an upturned floured tray.
  5. Make the topping. Place the tomatoes in a food processor and blitz to a purée. Spoon thinly over two of the pizzas, just to the edges.
  6. Scatter over half the mozzarella and pecorino and all the chillies, then drizzle over half the peanut oil. Finish with a few basil leaves and season with salt and black pepper.
  7. Scoot into the oven – pushing the pizza from the tray on to the heated tray or pizza stone – and cook for five to eight minutes until cooked through and bubbling. Serve immediately.
  8. Meanwhile, cover half of each of the other pizzas with the tomato sauce, then place pieces of lobster over that half, with the remaining mozzarella, pecorino, a drizzle of mango chilli sauce, the remaining peanut oil and a scattering of basil. Season with salt and pepper.
  9. Fold the empty halves of the pizzas over the filled halves, then crimp the edges and place on the heated pizza tray or stone.
  10. Cook for five to 10 minutes until golden and crispy. Serve immediately.

Note

  • For best results, you need a pizza stone in your oven; and get the oven as hot as possible.
Tags:
James Martin
Saturday Kitchen
comfort food
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