CALZONE: POTATO, GARLIC, PICKLED FENNEL & LEMON OIL
WILL BOWMAN & JANE LYONS
![](https://www.cuisine.co.nz/wp-content/uploads/2019/08/Cuisine-Magazine-Recipe-Calzone-potato-garlix-fennel-195-754x1024.jpg)
tags:calzone, potatoes, fennel, Will Bowman, Jane Lyons
Makes
5x20 cmPreparation
15 minCook
20 minIngredients
2 potatoes, diced | |
¼ cup olive oil | |
3 cloves garlic, finely sliced | |
3 strips lemon zest | |
5 uncooked pizza bases | |
¼ cup pickled fennel* |
For the pickled fennel recipe click here
For the sourdough pizza bases click here
Instructions
1. | Boil the potatoes in lightly salted water until just cooked, then drain. |
2. | Heat the olive oil in a large pan over a medium heat. |
3. | Add the garlic and lemon strips and fry for 2 minutes. |
4. | Add the potatoes and coat in oil. Remove from the heat. |
5. | Cover half a pizza base with 3 tablespoons of potatoes, avoiding the edges of the dough. |
6. | Top with 2 tablespoons of pickled fennel. |
7. | Brush edges of dough with water and fold the remaining half of dough over filling. |
8. | Use your hands to bring edges together and seal. |
9. | Repeat with the remaining ingredients. |
10. | To cook, heat a pizza stone as before, but set oven to 200˚C bake. Cook for 10-15 minutes. |
Recipes, food styling & photography Will Bowman & Jane Lyons
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