Neapolitan-Style Spicy Fennel Sausage Calzone

Preheat the oven to 220ºC/ 200ºC (fan)/ gas 7

Put a large baking tray (or two) in the oven to heat up (this will stop the pizza bottom[s] from going soggy!)

Dust your work surface with a sprinkling of flour

Cut your pizza dough into 1 piece per person, shape the dough into a ball[s] and set aside on the floured surface, covered with a clean tea towel, for 15 min

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add your sausage meat (remove the paper if required!) and cook for 5 min or until beginning to brown, breaking it up with a wooden spoon as you go

Drain your mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper and tear into small, bite-sized pieces

Peel and finely chop (or grate!) your garlic

Once the sausage meat has browned, add the chopped garlic, your fennel seeds and chilli flakes (can't handle the heat? Go easy!) to the pan

Cook for 1-2 min or until fragrant, then remove the pan from the heat – this is your spicy fennel sausage

Add your tomato paste to a bowl with a generous pinch of salt and pepper and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Add 85ml [125ml] [170ml] cold water and stir it all together – this is your tomato sauce

Once the dough ball[s] has rested for 15 min, press your palm into the middle of each dough ball to flatten it until it is twice as wide

Turn the dough over and repeat a few times, then use a rolling pin to roll out until approx. 24cm in diameter

Repeat with the other dough ball[s] – these are your calzone base[s]

Divide half the tomato sauce (you'll use the rest for topping!) between one side of each calzone base[s], leaving a border of dough clear around the edge

Top the tomato sauce with the torn mozzarella and spicy fennel sausage

Fold the dough over the filled side of the calzone base[s] and press the edges together firmly with your fingers to seal in the mixture, with as little air trapped inside as possible

Pinch and roll the bottom edge up of the dough up and over the top edge, crimping the dough to seal – this is your calzone[s]

Transfer the calzone[s] to the heated baking tray[s] and carefully spread the remaining tomato sauce over the top with the back of a spoon

Drizzle the top with a little olive oil and put the tray[s] in the oven for 12-15 min or until the crust has puffed up and browned, the base is crisp and the sausage is cooked through (no pink meat!) – this is your Neapolitan-style spicy fennel sausage calzone

Whilst the calzone[s] is cooking, wash your salad and pat dry with kitchen paper