How to make your own Pizza Express Calzone

How to make your own Pizza Express Mezze Calzone: Chain releases the recipe for a new vegan dish that would have launched in restaurants this week

  • Pizza Express have shared how to make their Vegan Calzone from home 
  • Chain has previously released recipes for Margherita pizza and their dough balls 
  • All their restaurants have been closed since March amid coronavirus pandemic 
  • Here’s how to help people impacted by Covid-19

Pizza Express has treated fans with yet another secret recipe, after first revealing how to make the chain’s dough balls and famous Margherita pizza.

The high street favourite has released the recipe for Vegan Mezze Calzone, a twist on the classic Calzone ’Nduja, that is cheese and meat free.

Sharing the recipe to Instagram, the Italian chain wrote: ‘We’ve shown you the basics, now we’re going to up the ante and get a bit technical. This isn’t just any Calzone, its an exclusive recipe that was supposed to be new and live in our restaurants right now.’

All of Pizza Express’ restaurants have remained closed since the start of the coronavirus lockdown in March, with them sharing a new recipe every week.

Here, FEMAIL reveals how to recreate the Vegan Mezze Calzone from the comfort of your own kitchen.

Prep time: 60 mins Cooking time: 12 mins Makes: 1 calzone 

Ingredients

  •  1 calzone base (see our Dough Ball recipe)
  • 3/4 tbsp of PizzaExpress passata (or any you have) 
  • 10gms of Roquito red peppers (or sweet red peppers) 
  • 1grm of smoked chilli powder (any chilli powder will do) 
  • 10gms of jalapeño peppers 
  •  10gms harissa paste
  •  A pinch of garlic granules (if you have them) 
  • A pinch of oregano 
  • A pinch of salt and black pepper 
  • 10gms of garlic oil (or olive oil) 
  • 10gms of rocket 80gms of aubergine 

Method

 1. Preheat your oven to 230C

2. Wash and cut the aubergine in 1cm thick slices

3. Salt both sides of the aubergine and set aside for 10 mins

4. Pat aubergine on kitchen towel to remove the excess moisture and salt

5. Heat a large frying pan on medium to high heat

6. Brush both sides of aubergine with olive oil and sprinkle with salt, pepper and garlic granules

7. Dry fry the cut aubergine slices on both sides

8. Let cool to the touch and chop into smaller pieces

9. Spread 3 tbsp of PizzaExpress passata to over half the pizza base, leaving 3cm around the edge with no passata

10. Add chargrilled aubergine on top of the passata

 11. Add jalapeños and roquito peppers 

12. Add approx. 4-5 dollops of harissa paste 

13. Add the rocket Season with oregano, black pepper and chilli powder then drizzle with garlic oil 

14. Dip your finger in water and run your finger along the rim of the dough

15. Fold the dough over to make your calzone then pinch and twist the dough together along the side where the edges meet forming a seal to keep the ingredients inside. 

16. Brush with olive oil and top with black pepper 

17. Lightly oil your cooking tray and place your calzone on the pan 

18. Bake in over 230°C for 12 minutes until nicely browned 

19. Prepare your houmous side dip and side salad 

20. Drizzle your salad with a PizzaExpress Dressing of your choice 

 












Sharing the recipe to their Instagram, the Italian chain wrote: ‘ We’ve shown you the basics, now we’re going to up the ante and get a bit technical. This isn’t just any Calzone, its an exclusive recipe that was supposed to be new and live in our restaurants right now.’

HOW TO MAKE PIZZA EXPRESS DOUGH BALLS 

FOR THE DOUGH BALLS (makes 2 portions)

Ingredients  

  • 150ml warm water – roughly 27 degrees
  • 1 teaspoon of sugar
  • 15g fresh yeast (or 2 level teaspoons of dry yeast)
  • 225g of plain flour (plus extra for working)
  • 1.5 teaspoons of salt
  • Extra virgin olive oil

Method

1. First up, preheat the oven to 230C / 210C fan assisted

2. Add the sugar and crumble the fresh yeast into the warm water. Allow the mixture to stand for 10 – 15 minutes in a warm place until froth develops on the surface

3. Sift the flour and salt into a large mixing bowl. Make a well in the middle and pour the yeast mixture in

4. Lightly flour your hands and slowly mix the ingredients together until they bind

5. Generously dust your surface with flour, throw down the dough and begin kneading for 10 minutes until smooth, silky and soft. Leave dough to rest until soft to the touch but not too springy

6. Roll dough into a 1.2m long tube. Chop into 16 chunks and place in an oven proof pan. Leave the Dough Balls to rest in the pan for 30 mins

7. Make sure the oven has reached temperature and bake for 6 minutes until golden

FOR THE GARLIC BUTTER

Ingredients  

    • 10ml extra virgin olive oil 
    • 4 teaspoons of butter
    • 0.5 teaspoons of chopped garlic

    Method:

    1. Blend olive oil and chopped garlic into a paste. Pour over butter and blend with a spoon

    Pizza Express fans have shared their joy after the high-street chain released the recipes for its much-loved Margherita pizza 

    HOW TO MAKE PIZZA EXPRESS MARGHERITA PIZZA

    Prep time: 40 mins | Cooking time: 10 – 12 mins | Makes: 1 large pizza

    Ingredients

    • 150ml warm water – around 27 degrees
    •  1 teaspoon of sugar
    • 15g fresh yeast (or 2 level teaspoons of dry yeast)
    • 225g of plain flour (plus extra for working) 
    • 1.5 teaspoons of salt
    • Extra virgin olive oil (and a little for drizzling) 
    •  80g of PizzaExpress passata (or any tomato passata you have) 
    • 70g mozzarella (or any cheese you have)
    • Pinch of oregano
    • 1 Basil leaf (if you have one)
    • Black pepper

    Pizza Express also shared a clip of one of their staff members attempt of making the pizza at home

    Method

    1. Preheat the oven to 230°C.

    2. Add the sugar and crumble the fresh yeast into warm water.

    3. Allow the mixture to stand for 10 – 15 minutes in a warm place (we find a windowsill on a sunny day works best) until froth develops on the surface.

    4. Sift the flour and salt into a large mixing bowl, make a well in the middle and pour in the yeast mixture and olive oil.

    5. Lightly flour your hands, and slowly mix the ingredients together until they bind.

    6. Generously dust your surface with flour.

    7. Throw down the dough and begin kneading for 10 minutes until smooth, silky and soft.

    8. Place in a lightly oiled, non-stick baking tray (we use a round one, but any shape will do!)

    9. Spread the passata on top making sure you go to the edge.

    10. Evenly place the mozzarella (or other cheese) on top, season with the oregano and black pepper, then drizzle with a little olive oil.

    11. Cook in the oven for 10 – 12 minutes until the cheese slightly colours.

    12. When ready, place the basil leaf on top and tuck in!

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