Chicken Parmesan Calzone

by Barry Lewis


1kg ‘00’ flour plus extra for rolling / kneading

1tsp salt

625ml cold water, plus a small bit extra if needed

14g Dried active yeast


Pack of breaded chicken fillets (approx. 6-8) – chilled or frozen

200g mozzarella ball

400g pizza sauce – store bought or homemade

150g parmesan, grated

Salt & pepper if you wish

Freshly torn basil

1tbsp melted butter (optional)

Alright lets get our dough made. If you want to make it same day use warm water instead of cold, we are giving the yeast time to develop overnight in this method so make the dough a day or even 48 hours max ahead, unless freezing it. The ingredients make approx 8 pizza dough balls for pizza / calzone, but the filling is enough for 2.

Get the water into a jug, add the yeast and stir. Leave to stand for a few minutes. Sieve the flour into a large bowl with the salt and mix together with a wooden spoon or spatula. Create a well in the middle of the flour and salt.

Slowly pour the water mixture into the flour through the well in the middle, gradually bringing the flour into it with a fork, keep adding the water until none is left and keep working the fork until it bonds together. Turn out onto a surface and knead for a good 10 to 15 minutes until smooth using more flour as necessary. Put a tea towel over the top of the dough and leave it at room temperature for 15 minutes. Slice up the dough into tennis ball sizes lumps, roll until smooth in more flour then place in an airtight container of onto a floured surface with a tea towel or cling film on top to prove overnight or up to 48 hours. It will increase massively in size so be aware to spread them out! This will be enough dough for 8 pizzas, so keep some in the freezer for another time.

For the calzone filling cook the chicken to package instructions, allow to cool and slice into small chunks. Shape a pizza ball into a circle on a floured surface and lift onto baking parchment once happy with the shape. Pre-heat your oven to 280fan/260c or equivalent (hot!) and place the tray you plan on cooking the calzone on in it to warm up.

Spread some pizza sauce on one half of the pizza leaving a small border (like you would a normal pizza) sprinkle on some parmesan, add the chicken chunks, rip up the mozzarella ball then add some ripped up basil and more parmesan. Lift the un-topped half over the fillings to form a semi-circle shape, seal the edges carefully ensuring it is fully sealed. Make 2 small incisions with a knife to let it breathe and brush with the butter if using.

When the oven is ready, carefully transfer to your warmed tray that’s been heated in the oven (this helps cook the base) lifting the baking parchment onto it, do this quickly. Bake until just browned, remove from the oven spreading some more pizza sauce and mozzarella on top, returning to bake until the cheese is melted and just starting to char.

If you use a lower temperature oven the above steps will take longer, you will just have to watch it carefully to pick the precise point as it can catch very quickly… but similarly it can take a lot longer with less heat! Enjoy