This calzone is delicious and lovely and filling with the addition of the tomato lentil sauce which isn't in the original recipe. The bread bit was really crunchy too, no soggy pizzas here!
Chorizo and Greens Calzone (adapted from Good Food Magazine February 2010)
1 packet of pizza base mix
1 portion tomato and lentil sauce
12 slices chorizo
2 garlic cloves, finely chopped
200g spring greens
1 ball low fat mozzarella, torn into pieces
Make the pizza base according to packet instructions.
Heat oven to 200C. Put a pizza stone or heavy baking sheet in the oven. Cut any central tough veins out of the greens, then finely shred the leaves.
Divide the dough into 2 pieces. Roll one piece out into the largest circle that you can, then spread half the tomato lentil sauce over half the pizza base leaving a border. Layer half the chorizo on top of the sauce.
Sizzle the garlic in a little oil in a pan, then add the greens and toss. Tip half onto the chorizo, then add half the mozzarella and grate over lots of Parmesan. Fold the dough over, fold in and pinch the sides together, and slide onto a baking sheet dusted with semolina.
Repeat with the remaining dough and filling, then bake for 15-20 mins or until puffed up and browned.