Gino D'Acampo's calzone al dolcelatte recipe

(38 ratings)

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!

  • Vegetarian
Preparation Time45 mins
Cooking Time20 mins
Total Time1 hours 5 mins

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




  1. 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.
  2. 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).
  3. 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.
  4. 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).
  5. 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.
  6. 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.

Gino D’Acampo is a much-loved, cheeky TV chef who often appears on ITV’s popular daytime chat show This Morning. Born into a large family in Napoli, Italy, Gino’s been working in kitchens since he was young and fell in love with the industry age 11 when he walked into his grandfather’s restaurant. Gino’s Italian heritage has a huge influence on his recipes. From a classic margherita pizza to a four-cheese macaroni cheese with peas, we’re sure to have a Gino D’Acampo recipe your whole family will love! With three children of his own it is perhaps no surprise that so many of Gino’s recipes are perfect for the hustle and bustle of a busy home. As well as regularly appearing on This Morning to share his culinary skills and the odd cheeky joke or two, Gino has also had several TV shows of his own including most recently Gino’s Italian Coastal Escape which aired in November 2018 on ITV. He also won over much of the nation back in 2009 when he was crowned winner of I’m A Celebrity Get Me Out Of Here. Gino has several best-selling cookbooks out including Gino’s Pasta, Home Baking and Gino’s Italian Escape. At the heart of all of his recipes is the belief that good ingredients can speak for themselves. On his website Gino explains: ‘My grandfather said that a good recipe doesn’t need lots and lots of ingredients because if the ingredients are top quality and full of flavour, why would you want to cover up or change their taste