Calzone

Place the flour in a mound on a benchtop and make a well in the centre. Crumble the yeast into the centre and pour over ½ cup of warm water to dissolve the yeast. With your hands, mix the flour and yeast together and knead. Add more warm water if necessary to create a wet dough. Knead until the dough feels elastic. Form it into a ball and put it aside to rest in a warm place for at least 1 hour.

While the dough is resting, make the sauce. Put the olive oil and garlic in a saucepan over medium heat and let the garlic sizzle until golden, about 2 minutes. Add the tomatoes and cook for 8 minutes. At the last minute, stir in the basil, saving a few leaves for the garnish. Set aside.

Sprinkle flour on the benchtop, knead the dough again and, with a rolling pin, flatten it out to a thickness of about 1cm. Cut out circles of dough about 10cm wide by cutting round a side plate to get the shape, making as many as you can. Place the dough on a baking tray.

For the filling, mix the ricotta, salami, provola and parmesan. Add salt and pepper to taste. Place 2 tablespoons of the filling on one half of each circle of dough, then fold the other half across to make a half-moon shape. Press all around the edges with a finger or fork.

Heat 6 cm of olive oil in a wok or deep frying pan until it sizzles when a little piece of dough is thrown in. Fry the calzone until golden, about 5 minutes. Remove and drain on paper towels. When all the calzone are cooked, place them on a serving dish, pour over a generous spoonful of the sauce, and sprinkle over freshly grated parmesan cheese and a little sliced basil.