Mushroom & Goat’s Cheese Calzone


  • 220g pack pizza base mix
    2 tsp olive oil
    250g mixed mushrooms, such as chestnut, Portobello, porcini or shiitake
    1 fat garlic clove, crushed
    pinch chilli flakes
    1 tsp rosemary leaves, finely chopped
    1 tbsp half-fat crème fraîche 100g goat’s cheese
    rocket, to serve


1. Make up the pizza dough following pack instructions. Meanwhile, make the filling. Heat 1 tsp oil in a large frying pan and fry the mushrooms until golden, about 8 mins. Add garlic, chilli and rosemary and cook for 1 min more. Stir in crème fraîche and 1 tbsp water and remove from heat.

2. Heat oven to 220C/200C fan/gas 7. Roll out the dough to a 30cm- diameter circle. Spread the mushroom mix across half of the circle, leaving a 2cm border from the edge, and scatter on the goat’s cheese. Fold over and press to seal.

3. Brush with remaining oil, transfer to a baking sheet and cook for 15-20 mins until risen and golden. Cut in halves and serve with rocket, if you like.