Thursday, 28 March 2013 23:05

Calzone with Smoked Trout and Mussels

Pizza is probably the most popular contribution of Italian cuisine. Even people who don't generally prefer Italian food usually like pizza. Part of pizza's appeal is its versatility. From a fairly standard pepperoni pizza Battersea to more gourmet pizza Wandsworth iterations, calzones and even desserts, pizza has become a cuisine classification of its own.

Are you tired of ordering or making fairly ordinary pizza Battersea or pizza Fulham recipes all the time? Why not try this delicious variation on a recipe by renowned pizza chef John Lanzafame? Featuring smoked trout and mussels, this calzone recipe is a refreshing change from run-of-the-mill pizzas. Though most children might turn of their noses at it, this calzone is sure to please adult palettes.

For this recipe you will need:
3.5 oz. (100g) smoked trout, skinless, boned and flaked.
8 cleaned mussels
1.5 oz. (approx. 40g) torn buffalo mozzarella, which is made from Asian buffalo milk and prized for its richness
1.7 oz. (50g) provolone cheese
2 red chilies, chopped and without seeds
1 oz. (30g) blanched, chopped broccoli
1 filet of anchovy
Course semolina flour
1 recipe classic pizza dough

Preheat a small, sturdy saucepan over medium-high heat. When the pan is very hot, put in the mussels, cover the pan and shake it until the mussels open, about 2-3 minutes.

Place a colander over a bowl and pour the mussels into it. If there are any mussels still unopened, discard them. Take out the flesh and get rid of the shells.

Pour the liquid from the mussels and the mussel flesh back into the pan then add the trout, chilies, anchovy and broccoli. Cook over a low heat for five minutes, stirring constantly.

Remove the mixture from the heat and fold in the mussels and provolone. Add seasoning as desired.

Preheat a pizza stone or heavy baking sheet in the oven at 190 degrees Celsius/375 Fahrenheit.

Dust a clean work surface with semolina flour and roll out the pizza dough until it is a 30cm/12 in. round.

Place the dough on a pizza pan and cover half of the pizza base with the trout and mussel mixture. Add the mozzarella and fold the other half of the dough over to form a half-moon. Crimp the edges to keep all the ingredients and juices in.

Place the calzone on the preheated pizza stone or baking tray and bake until golden-brown, about 8-10 minutes. Remove from the oven and serve immediately.



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