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  • 100g Always Fresh Kalamata Olives

  • 200g Always Fresh semi-dried tomatoes

  • 100g Always Fresh marinated mushrooms

  • 100g fetta cheese

  • ½ cup shredded basil

  • 100g grated mozzarella

  • 200g pizza dough

  • Plain flour


  • 1.

    Place sun dried tomatoes into a blender. Pulse until a paste consistency is achieved.

  • 2.

    Roughly chop the marinated mushrooms and the olives.

  • 3.

    Sprinkle flour on the bench. Cut dough into approx. 4cm chunks and roll out into rounds.

  • 4.

    Smear some sun dried tomato paste onto the calzone, add mushrooms, olives fetta, mozzarella and basil. Fold the pastry over in half then crimp the edges.

  • 5.

    Place into a pre-heated oven at 200C for 12-15 minutes.


For more information and recipes from this series, click on the following link

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