A handful of this and a sprinkle of that

I did say I was going to have some fun with flavours and textures I liked – eek.

First things first, place your base on a mesh pizza mat or a pizza stone if you prefer. You'll be very upset when you realise you've not - having loaded your base with ingredients – too late was the cry, unless of course you're a champion juggler! 

My “tomato sauce” is hoi sin and spring onion sauce and for the purpose of this experiment I used a ready made stir fry sauce - spread 2 tablespoons over the base. We'll come to a home made sauce later.

I'd rather choose say three or four toppings and see how it goes and I'm loading half the pizza base. You'll also need one egg, beaten to glaze and help glue the edges of the calzone.

I'm using Quorn pieces which I've cooked from frozen – 100g, cooked in hoi sin and spring onion sauce, a couple of of tablespoons of sauce is fine – 12 minutes cooked ahead and fridged when cool and the pieces continue to marinade.

Next a sprinkle of mini portabella mushrooms, peeled and finely sliced. I used six or 60/70g.

I then added a handful of torn pieces of Mozzarella cheese – approximately 75g or half a ball.

Finally I added a sprinkle of pitted black olives, sliced – my handful is about 30g.

Let your inner Jackson Pollock go and create your own masterpiece!

Fold the unfilled half over and twist the edges to seal. Glaze the calzone with the beaten egg and bake in a pre-heated oven 220fan/240c/Gas 9. I baked mine for 12 minutes to suit my taste. Add another couple of minutes if you prefer a darker colour.

It's time to back up my mouth – and a wacky idea – step by step photo guide is on its way.