INGREDIENTS

INSTRUCTIONS

Preheat the oven to 240C/475F/Gas 9.  1 Place the garlic cloves in a
small roasting tin and drizzle over a  little olive oil.  2 Place in
the oven for 10-12 minutes or until softened when gently  squeezed.
Open the sachet of yeast and place in a jug. Pour in  200ml/7fl oz of
tepid water, stirring.  3 For the Dough: Place the flour in a bowl and
make a dip in the  centre. Add the oregano, knob of butter, few drops
of olive oil and  season generously.  4 Pour in the dissolved yeast
mixture and pour in 200ml/7fl oz tepid  water or enough to make the
mixture come together in the bowl.  Lightly mix with your hands until
you have a ball of dough.  5 Tip out the dough on to a lightly floured
surface and knead lightly  to a round smooth ball.  6 Cut into eight
portions and roll each one out to a 10cm/4" circle,  ensuring that the
dough is thick enough to hold the ingredients when  sealed (only make
two).  7 Chop up the mozzarella, mushrooms and artichokes and place
each one  in a small bowl. Peel one of the plum tomatoes, remove the
seeds and  chop up the flesh, then place in a bowl.  8 Shred four
slices of the proscuitto and put on a plate with a  handful of the
spinach and half of the olives.  9 Layer up the mozzarella, mushrooms,
artichokes, plum tomatoes,  proscuitto, spinach and olives with dollops
of the mascarpone on one  side of each piece of dough and fold over to
enclose.  10 Seal the edges of each calzone by folding it like a pasty.
Lightly  dust a baking sheet with flour and place the calzones on top.
11 Drizzle a little of the olive oil over the top. Bake for 10-12
minutes until cooked through and golden brown.  12 Heat a frying pan.
For the Tapenade: Place the remaining olives in  a food processor with
some flat-leaf parsley, basil and chives and  squeeze in one of the
roasted garlic cloves.  13 Blitz to a paste and then pour in enough
olive oil to make a thick  puree - you'll probably need four to five
teaspoons in total. Season  to taste.  14 Remove the crusts from the
bread, cut into cubes and place in a  bowl. Spoon over the tapenade and
toss to coat. Add some oil to the  frying pan and then tip in the
coated bread cubes.  15 Cook for 4-5 minutes, tossing occasionally
until crisp and lightly  golden. Drain well on kitchen paper.  16 For
the dressing for the salad: Place the balsamic vinegar in a  blender
with a good handful of basil leaves, 4 tbsp olive oil and  squeeze in
the remaining roasted garlic clove. Whizz to a thick  dressing and
season to taste.  17 Slice up the remaining two tomatoes for the salad.
Place the  spinach in a bowl with some herb leaves, season generously,
pour over  the dressing  continued in part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 16499
Calories From Fat: 711
Total Fat: 81g
Cholesterol: 155mg
Sodium: 2693.3mg
Potassium: 10136.4mg
Carbohydrates: 780g
Fiber: 39.1g
Sugar: 673.9g
Protein: 67.2g