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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