Gino D’Acampo’s calzone al dolcelatte recipe

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  • Vegetarian
makes: 6
Skill: medium
Prep: 45 min
Cooking: 20 min
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  • Make this delicious veggie calzone, an Italian dish made from pizza dough and usually filled with cheese and ham and watch a video of Gino D’Acampo making it!


    • For the dough:
    • 2 pinches of salt
    • 2tsp dried yeast
    • Approx 280ml warm water
    • 360g strong plain flour, plus extra for dusting
    • 2tbsp extra virgin olive oil, plus extra for greasing
    • For the filling:
    • 450g dolcelatte, cold and cut into cubes
    • 75g freshly grated Pecorino cheese
    • 80g rocket leaves, chopped
    • 75g crushed pistachio nuts
    • Pinch of freshly grated nutmeg
    • 4tbsp extra virgin olive oil
    • Salt and pepper to taste


    • To make the dough, mix the salt and yeast together in a jug with the water. Place the flour into a large bowl, make a well in the centre and add the water mixture along with the olive oil. Use a wooden spoon to mix everything together to create a wet dough.

    • Turn out the dough onto a clean, well-floured surface and work it with your hands for about 5 mins or until smooth and elastic. Shape into 6 balls, place on a tray and cover with a tea-towel. Leave in a warm place to rise for at least 30 mins until the dough has nearly doubled in size. Meanwhile, preheat the oven to 200ºC (400°F / gas mark 6).

    • Once rested, turn the balls out onto a floured surface and use your hands (or a rolling pin) to push out from the centre, creating six round discs, about 18cm in diameter. Place the pizza bases on two oiled baking trays.

    • To make the dolcelatte filling, mix all the ingredients in a large bowl and divide equally between the six pizza bases. (Make sure that you place the filling on only one half of the disc).

    • Gently fold one side of the pizza disc on top of the other creating a half moon shape. Brush the edges with cold water and pinch the damp edges together ensuring you seal the half moon-shaped calzone properly.

    • Cook in the middle of the oven for about 20 mins or until golden brown. Once ready, rest them on a rack for approximately 1 min and enjoy with a cold beer.

    Top tip for making Gino D’Acampo’s calzone al dolcelatte

    Top tip: If you're pushed for time, use a packet of pizza base mix to make the dough.

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