Calzone tapenade and grilled red peppers

140g (5oz) basic pizza dough

85g (3oz) Mozzarella, grated

2 tablespoons black olive tapenade (see below)

2 red peppers, grilled

25g (1oz) Parmesan, freshly grated

Basil oil or olive oil

Place pizza tile on the floor of the oven and preheat to maximum for one hour.

Assembling the calzone: Stretch the dough into a 20cm (8”) circle. Place the filling over one half of the circle, making sure to leave a clean 10mm (½”) rim and then layer one ingredient on top of another.

Begin with a layer of Mozzarella. Cover with the tapenade, red peppers and Parmesan.

Fold the other half of the dough over the mixture and press the edges together. Bake for approx. 20 mins in the hottest oven. Check after 10 mins, and cover with tin foil if it browns too quickly.

Remove from the oven when cooked and brush with basil or olive oil. Serve with pesto, or with the basic tomato sauce.

TAPENADE

175g (9oz, 1 cup) black olives, pitted2 tablespoons capers2 cloves garlic, minced3 tablespoons olive oil3 tablespoons lemon juice2 anchovies

Pound all the ingredients together using a pestle and mortar until you reach desired texture, which can be chunky or smooth.