Ham & Mushroom Calzone

Preheat the oven to 220°C/200°C fan. Line a large baking tray with baking paper and lightly dust the worktop with flour.

Warm 1 tablespoon olive oil in a frying pan over a medium-high heat. Fry the mushrooms for 6–8 minutes until their moisture has cooked off and the edges are browned.

Stir in the garlic and thyme for 30 seconds, then season with black pepper and a small pinch of salt. Tip the mixture into a bowl and leave it to cool for a few minutes.

Mix the cooled mushrooms with the diced ham and grated mozzarella. Divide the pizza dough into 4 pieces and roll each one into a rough 20 cm circle.

Spoon the filling over one half of each dough circle, leaving a clear border. Fold the dough over, press out any trapped air, then crimp the edges firmly with your fingers or a fork.

Transfer the calzones to the tray, brush with a little olive oil and cut a small steam slit in the top of each one.

Bake for 15–20 minutes, until puffed and deep golden. Rest for 5 minutes, then serve with warm tomato sauce for dipping, if you like.