News you can trust since 1817

Frying Pan Calzone recipe from new book, Camper Van Cooking

Cook it over a camping stove or open fire

Published: July 9, 2021

Camper Van Cooking features 70 recipes to suit any outdoor cooking scenario, including camping the NC500.

Camper Van Cooking by Claire Thomson & Matt Williamson (Hardie Grant, £20) Photography: Sam Folan

Frying pan calzone with mozzarella and chilli

Calzone is a pizza that has been folded into the shape of a half moon and cooked. Making fresh dough for pizza on a camping trip is a step too far for many, I feel. In which case, buy good-quality naan bread or Italian-style, sturdy flat breads for this recipe – shop-bought tortilla wraps are too thin. You want a bit of puff; enough doughy-ness to fold and ape a pizza crust. The result is a short-cut calzone with dough that takes enough time to melt the mozzarella and soften the tomatoes a little. You could call this a toasted sandwich… you could, but I’m not going to.

Serves 4

1–2 tbsp good olive oil

2 cupfuls cherry tomatoes (about 250g)

big pinch of salt

Recipes from Jess Elliot Dennison, who's appearing at Spot on my Apples festival in the East Neuk of Fife

4 large flat breads or sturdy wraps

2 x 125g balls of mozzarella, drained, then roughly chopped and patted dry

dried oregano, to taste

dried chilli flakes, to taste

Recipes: chef James Strawbridge shares two dishes from his new book Salt

Heat the olive oil in a frying pan over a moderate heat. Add the tomatoes and a big pinch of salt and cook for 3–5 minutes, until the tomatoes have softened but still hold a little of their shape. Remove from the heat, drain and set the tomatoes aside.

Wipe out the pan, ready to cook the calzone.

Lay out each flat bread on a clean surface. Distribute the cooked tomatoes, mozzarella, oregano and chilli flakes equally over each flat bread, leaving a good border of at least a couple of centimetres around the edge to prevent anything seeping out when you fry. Fold each flatbread over in half to create a half

moon shape.

Nisha Katona shares Meat Free Mowgli recipes

Working in batches, in a dry frying pan, fry each flat bread over a moderate-low heat, for about three minutes on the first side, until the bread on the underside takes on a nice colour, is even blistered in places, and the mozzarella has melted sufficiently.

Flip over the calzone and cook on the other side for three minutes.

Remove from the heat and cut into quarters to serve.

Gaby Soutar is a lifestyle editor at The Scotsman. She has been reviewing restaurants for The Scotsman Magazine since 2007 and edits the weekly food pages.

Let us know what you think


Copyright ©2023 National World Publishing Ltd
Cookie SettingsTerms and ConditionsPrivacy Policy
crossmenu linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram