Try this tasty alternative to a traditional pizza by Brent Hersee from series 2 of Mercurio's Menu.
Mix together the crumbled goats cheese and grated mozzarella.
Finely dice the prosciutto.
Finely chop the herbs and garlic. Combine with the cheeses and prosciutto.
Season with black pepper.
Dissolve yeast in the water and let stand for 10 minutes.
Add the olive oil and mix well.
Combine salt and flour and add to the liquid.
Mix to a smooth, elastic dough. Add more water if necessary.
Cover and let rise for 2-4 hours or until double in bulk.
Knock down, then divide evenly into 6 balls and cover and rest for 30 minutes.
Roll out and make calzoni using filling.
Bake 230 degrees Celsius, 20-25 minutes.
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