Recipe | Frying Pan Calzone with Mozzarella and Chilli
Making fresh dough on a camping trip is a step too far for many, so buy a good-quality naan bread or Italian-style, flat breads as a short-cut.
Serves 4
1-2 tbsp olive oil
250g cherry tomatoes
4 large flat breads or flat breads
2 x 125g balls of mozzarella, drained, roughly chopped and patted dry
Dried oregano, to taste
Dried chilli flakes, to taste
1 Heat the olive oil in a frying pan
over a moderate heat. Add the tomatoes and a big pinch of salt and cook for 3–5 mins, until the tomatoes have softened but still hold a little of their shape. Remove from the heat, drain, and set the tomatoes aside.
2 Wipe out the pan, ready to cook
the calzone. Lay out each flat bread on a clean surface. Distribute the cooked tomatoes, mozzarella, oregano and chilli flakes equally over each flat bread, leaving a border of
at least a 2-3cm around the edge to prevent anything seeping out when you fry. Fold each flat bread in half
to create a half moon shape.
3 Working in batches, in a dry frying pan, fry each flat bread over a moderate to low heat, for about
3 mins, or until the bread on the underside takes on a nice colour and is blistered in places, and the mozzarella has melted sufficiently. Flip over and cook the other side for a further 3 mins. Cut into quarters to serve.
This recipe is just one of the ideas from our feature, If You Can’t Stand the Heat, which is packed with recipes you don’t have to cook in a kitchen. It’s taken from Camper Van Cooking by Claire Thomson and Matt Williamson (Quadrille) with photography by Sam Folan.
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