Calzone

Base:

1. Combine the top 3 ingredients in a mixing bowl with a whisk. Cover and leave at room temperature for 6-8 hours.
2. Add the remaining ingredients for the base and mix with a dough hook, until the gluten is well developed, for approximately 5 minutes. Divide the dough and shape into 8 balls and put onto a tray dusted with semolina flour.
3. Allow to prove at room temperature (covered) for 1 hour, then transfer to the fridge overnight.

Topping & Finishing:

1. Allow the dough to double in bulk at room temperature before use (allow up to 3 hours and keep covered).
2. Press out each ball on a well-floured surface into a circle, and then hand stretch, to an 8-10” pizza base and place on a non-stick baking tray.
3. Cook spinach and chestnut mushrooms in Flora Plant B+tter Unsalted.
4. Top each base with some cooked mushrooms, spinach, and Violife Mozzarella Flavour Grated leaving ¾” around the edge.
5. Using a little water, moisten the edge of each pizza, and then fold over.
6. Bake in the oven at 220°C, for approximately 6 minutes, until golden brown.