Number of servings : 4 Prep time: 25 minutes Cooking time: 25 minutes Type of meal : | Main Courses
Number of servings : 4
Prep time: 25 minutes
Cooking time: 25 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
2 L / 8 cups arugula, washed, dried and torn into pieces
1 medium onion, sliced
3 cloves garlic, chopped
45 ml / 3 tbsp olive oil
1 can, 398 ml / 14 oz artichoke hearts, drained
600 g / 1lb 5 oz pizza dough, in 4 equal pieces
To taste salt and freshly ground pepper
250 g / 8 oz lamb chops, boned and sliced thinly
375 ml / 1 1/2 cups / 160g Goat cheese, grated
2 egg yolks, lightly beaten
In a large skillet, wilt the arugula in 2/3 of the oil. Cool, drain well and set aside. In the same skillet, wilt the onion and garlic in the remaining oil and set aside with the cooked arugula.
Preheat the oven to 220ºC / 425ºF.
Add the artichokes to the vegetable mixture and season to taste.
Stretch the dough into four circles 18 cm / 7” in diameter. Shake off excess flour.
Place an equal amount of filling on half of each circle of dough, top with sliced lamb and finish with the cheese. Fold the dough over and pinch the edges to seal.
Brush with beaten egg yolk and pierce each calzone three times with a fork.
Arrange on a lightly oiled baking sheet and bake for 20 minutes or until golden brown and crusty.