Recipe for Calzone Pizza   Ingredients   butter (room temperature) 50 gm    milk 75 ml   water 75 ml   dried yeast 2 tsp   castor sugar 30 gm   egg 1 pc   strong white bread flour 250 gm   tomato puree 75 ml   garlic cloves (crushed) 2 pc   grated mozzarella 100 gm   small onion (sliced) 1 pc   chorizo sausage (thinly sliced) ½  pc   salami (thin strips) 25 gm   stuffed olives (chopped) 6 pc   sun-dried tomatoes (chopped) 3 pc   anchovy fillets (rinsed) 3 pc Method   Pizza dough   1. Melt the butter in the water and milk to blood temperature (37ºC); this is when the milk feels neither cold or warm to the touch   2. Add in yeast and stir until dissolved, add the sugar and egg and mix well   3. Add enough flour to form a soft, slack dough (until it just stops becoming sticky)   4. Knead for 5 - 10 minutes and place in a warm spot until it doubles in size   5. Knock out the air by punching the dough and re-prove to double its size   6. Break into small even pieces and roll dough into 15cm circles (or one large one)   To make the calzone   1. Crush the garlic and mix with the tomato purée (add or reduce amounts to suit taste)   2. Spread over each dough circle to within 2 cm of edge   3. Place a small amount of the filling onto one half of dough   4. Brush edges with water, fold dough in half and seal edges by pinching and rolling over   To cook   1. Place on a lightly oiled tray, allowing room for dough to rise (cover lightly with tin foil)   2. Place in oven at 180°C for approx. 10 minutes   3. Remove from oven and brush with eggwash and place back in the oven until golden brown   4. Brush with eggwash again if preferred Chef's Tip   These may also be chargrilled (no second proving required) or deep-fried Enjoy and bon appetit . . . . . Chef Jos Wellman Tutor, author and restaurateur New Zealand    Read also:Easy Insalata Caprese Mozzarella and Tomatoes Recipe Asparagus Pasta and Pesto Recipe  Italian Osso Bucco Recipe  Creamy Pasta Recipe Greg Mushroom Ravioli