Pizza by Pete Evans

Author:Pete Evans
Language: eng
Format: epub
Publisher: Allen & Unwin
Published: 2016-07-12T04:00:00+00:00

braised goat and cabbage calzone

makes five calzoni

serves 5

Think of a calzone as you would a pie: the same fillings, either sweet or savoury, will work with either. The fillings have to be moist so that when you cut into the calzone it oozes out—no-one likes a dry calzone. I love making stews or braising meats, and I freeze any leftovers and use them later as calzone fillings. If goat isn’t your cup of tea, try a lamb or a different stew or braised dish and let me know how you go.

semolina or plain (all-purpose) flour, for dusting

5 x 90 g (3¼ oz) pizza dough balls

2 tablespoons olive oil, for brushing

pecorino cheese, freshly grated, to taste

625 g (1 lb 6 oz/2½ cups) braised goat

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