When I was a school-aged carnivore, I used to love getting “pizza roundas” from the canteen. They were always a delicious lunchtime treat but I hadn’t really thought about them until my recent trip to Melbourne. While at Las Vegan Nirvana in Smith Street, I was taken back to my childhood with their Hawaiian calzone (I’ll post more about that soon). When I returned I was eager to replicate the meal. So I did.
- 1 cup warm water
- 7 grams dry yeast
- 3 cups fine Italian flour
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1/2 block mozzarella Cheezly
- 1/2 cup pineapple pieces
- 1 cup Redwood facon bits
- 1/3 cup tomato sauce
- 1 clove garlic, crushed
- 1 teaspoon dried mixed herbs
- Salt and pepper to taste
- Preheat oven to 200°C.
- In a large bowl, stir the yeast into the water and mix until dissolved.
- Sift in the flour and stir through before adding the salt and oil.
- Knead until smooth and form into a ball. Place back into the bowl and cover for 45 minutes to rise.
- Meanwhile, in a bowl, combine pineapple, facon, tomato sauce, garlic, mixed herbs, salt and pepper.
- Crumble the Cheezly into the bowl and mix through.
- Remove the dough and knead for a further few minutes.
- Separate the dough into 6 equally sized balls before rolling out to be about 5mm thin.
- Spoon the filling onto one half of each piece of dough before folding in half. Roll the edges in and pinch to seal.
- Place on a lined baking tray and cook for 15-20 minutes.
- Serve hot with salad and/or chips.