Ingredients

• 800g/1lb12oz Italian ‘00’ white flour
• 200g/7oz semolina flour
• plus extra for dusting
• 1 tsp salt
• 1 tbsp caster sugar
• 14g/½oz dried yeast
• 2 x 400g/14oz tins San Marzano tomatoes
• 2 large balls mozzarella
• roughly torn
• 50g/1¾oz pecorino cheese
• finely grated
• 3 tbsp vegetable oil
• 1 large handful basil leaves
• 2 chillies
• finely sliced
• 1 small cooked lobster
• meat removed and cut into chunks
• 1 tbsp mango chilli sauce
• salt and freshly ground black pepper

Directions

• For the pizza dough
• place the flours
• salt
• sugar and yeast into a large bowl and stir.
• Make a well in the centre of the flour and gradually pour in 650ml/22fl oz water
• gradually mixing in the flour to form a soft dough.
• Tip out and knead the dough on a work surface until smooth and elastic.
• Divide into four and roll into balls
• then place in a tray
• cover and leave to rise for 24 hours.
• When you’re ready to cook the pizzas
• preheat the oven to 240C/475F/Gas 9 (or as high as it will go).
• Place a heavy baking tray or pizza stone in the oven to heat.
• Roll out the dough pieces until about 5mm thick then place onto an upturned
• floured tray.
• Place the tinned tomatoes into a food processor and blend to a purée.
• Spoon the tomato purée thinly over two of the pizzas
• just to the edges.
• Scatter over half the mozzarella and pecorino. Scatter over the chilli
• then drizzle over half the peanut oil.
• Finish with a few basil leaves and season with salt and black pepper.
• Transfer to the oven
• pushing the pizza onto the heated pizza tray or stone and cook for 5-8 minutes
• or until cooked through and bubbling.
• For the calzone
• cover half of each of the other two pizza bases with the tomato sauce
• then top with the pieces of lobster and the rest of the mozzarella and pecorino. Drizzle over the mango chilli sauce and the rest of the peanut oil along with a scattering of basil and season with salt and black pepper.
• Fold the other half of the pizza over the top then crimp the edges and place on the heated pizza stone or tray.
• Cook for 5-10 minutes until golden-brown and crisp. Serve immediately.