Prep:15 mins Cook:35 mins
Serves 4

Ingredients   : 

400g strong wholewheat bread flour , plus extra for dusting
⅛ tsp salt (optional)
7g sachet fast-action dried yeast
2 tsp rapeseed oil , plus extra for the baking sheet
For the filling
2 tsp rapeseed oil
1 red and 1 yellow pepper , deseeded and cut into small chunks
1 large aubergine , halved lengthways and thinly sliced
2 large garlic cloves , finely chopped
1 tbsp tomato purée
1 tbsp balsamic vinegar
small bunch basil , roughly torn
8 pitted Kalamata olives , halved
125g ball mozzarella (drained weight), quartered
milk or beaten egg, for brushing

Method        : 

Put the flour, salt (if using), yeast, oil and 300ml lukewarm water in a bowl
and mix until soft. Knead into a ball (try not to add any extra flour) – it will
be sticky but the flour will absorb some moisture. Return to the bowl, cover
and leave somewhere warm.

Meanwhile, make the filling. Heat the oil in a large non-stick pan, then stirfry
the peppers for about 1 min until they start to soften. Add the aubergine
and garlic and continue to cook over a medium heat for 8-10 mins, gently
pressing the veg with a wooden spoon until it breaks down a little. If it
doesn’t, fry, covered, for a few extra mins.

Stir in the tomato purée, vinegar and 2 tbsp water. When the veg is soft,
remove the pan from the heat and stir through the basil.

Heat the oven to 220C/200C fan/gas 7. Quarter the risen dough and roll each
piece out to a 20cm circle on a lightly floured surface. Spoon a quarter of the
filling over one side, scatter over a quarter of the olives, top with a quarter of
the cheese, and brush the edges with the milk or beaten egg. Fold the dough
over the filling and pinch the edges together at the side, a bit like making a
Cornish pasty. Lift onto a lightly oiled baking sheet and brush with more
milk or beaten egg. Repeat with the remaining dough and filling to make four
calzones, then bake for 15-20 mins until golden. Leave to cool slightly and
serve at room temperature.