Tomato and Bocconcini Calzone
	1 quantity    pizza dough   3/4 cups    warm water   1 7g sachet    dried yeast   1 pinch    salt   1 pinch    sugar   2 cups    plain flour   2 Tbs    olive oil   2 Tbs    basil pesto   2   roma tomatoes, thinly sliced   2   marinated artichoke hearts, sliced   4 small    bocconcini, thinly sliced   1 Tbs    olive oil   1 clove    garlic, crushed     1 Use a fork to whisk water, yeast, salt and sugar together in a jug. Cover and stand for 5 mins, or until bubbles appear on the surface. T 2 Sift flour into a large bowl. Add yeast mixture and oil. Mix well to form a soft dough. Turn dough onto a lightly floured surface. Knead for 8 mins. 3 Roll dough out to a circle, square or rectangle about 3/4cm thick. 4 Top with desired toppings and bake in a preheated 220c oven for 15-20 mins, or until crisp and golden. 5 Preheat oven to 220c. Cut pizza dough into 4 equal portions. Roll each out into a 4cm round. Spread with pesto. 6 Arrange tomatoes, artichokes and bocconcini over half the pizza dough. Fold dough over filling to form a semi-circle. Press edges together so that the filling is enclosed. 7 Place onto greased baking tray. Combine olive oil and garlic and brush over pizza dough. Season the calzone with salt and pepper. 8 Bake for 15mins or until golden and crisp. Serve immediately.   Servings: 2    Cooking Tips To make garlic pizza bread, brush uncooked dough with olive oil combined with 2 cloves of crushed garlic. Sprinkle with sea salt. Bake for 15-20 min.   Copyright © 2006, The Gourmet Saint