Our Recipes - Seasonal Recipe

Roast Vegetable and Capricorn Calzone
{Serves 4}

Ingredients

For the dough:
225g plain flour
_ teasp salt
_ teasp easy-blend fast action yeast
85ml milk
50ml tepid water
1 teasp olive oil

For the filling:
1 courgette, cut into 2cm pieces
1 red pepper, deseeded and quartered
1 yellow pepper deseeded and quartered
1 red onion, cut into wedges
1 clove garlic, crushed
1 sprig fresh rosemary
2 tbsp olive oil
4 tomatoes
150g Capricorn Goats Brie, diced

To make the dough:

• Sift the flour and salt into a mixing bowl
• Add the yeast, milk and water
• Using your hands (or a food mixer) mix together until a soft dough is formed
• Turn out onto a lightly floured surface and knead for 5 minutes
• Pour over the olive oil and fold into dough
• Shape the dough into a ball, place in a large clean bowl and cover with clingfilm
• Leave for 1 ½  - 2 hours until doubled in size

To prepare filling:

• Pre-heat oven to 200C (400F, gas mark 6)
• Place the courgettes, red pepper, yellow pepper, red onion, garlic and rosemary in a roasting tin
• Pour over the oil and mix well
• Roast the vegetables in the oven for 20 – 25 minutes
• Remove from the oven and leave to cool slightly
• Carefully peel the skins off the peppers and slice, discard the rosemary
• Place the tomatoes in a bowl of boiling water for 1 minute, drain and slip the skins off
• Quarter each tomato and remove seeds, roughly chop the flesh
• Drain the roast vegetables and mix with the tomatoes and cheese
• Divide the risen dough into 4 equal pieces
• On a lightly floured surface roll out into a thin pancake 17cm. diameter
• Place a quarter of the filling on one half of the dough
• Brush the edges with a little water, fold over the dough and pinch the edges
• Bake at 200 C  gas mark 6 for 8 – 10 minutes or until golden brown
• Serve hot with a crisp green salad 

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