Calzone Pizza

Prep time: 15min* Cook time: 12min Ready in: 27min* Serves : 2 *Not including resting time: 1 hour

Ingredients
Dough
½ tsp white sugar
1 tbsp dry yeast
1 cup warm water
3 cups plain flour
1 tsp salt
1 tbsp vegetable oil
Toppings
2 tbsp tomato pizza sauce
50g mozzarella, shredded
3 slices chorizo salami
1 slice pancetta
1 tsp dried oregano
Oil spray

Method
1. Place sugar, yeast and water in a bowl. Mix together and allow to rest for 5 minutes; it should go frothy.
2. Sift flour and salt into a second bowl and pour into the yeast mix. Add the oil and knead until smooth and stretchy in texture. This can take about 8-10 minutes.
3. Place dough in a greased bowl and cover with a clean tea towel. Place in a warm, draught-free location and allow the dough to rest for 1 hour or until it doubles in size.
4. Roll out the dough on a floured bench to about 1cm in thickness.
5. Preheat the Air Chef to 180°C.
6. Spoon the tomato pizza sauce over the base, leaving a 1cm border around the edge. On one half of the base, sprinkle half the mozzarella. Lay chorizo and pancetta on top of the cheese. Top with the remaining mozzarella and dried oregano.
7. Fold the other half of the base over, creating a semi-circle. Pleat the edges of the calzone so it forms a sealed pocket, stopping the cheese from oozing out.
8. Lightly spray the calzone with oil and place into the Air Chef basket. Bake for 12 minutes, or until a golden crisp crust forms.