Ingredients:

• 2 cups self raising flour
• 1 cup plain yoghurt
• 1tsp salt

For the Filling:

• 1 cup, tomato passata (or tomato sauce of your liking)
• 150g mozzarella, grated
• 2 spring onion stalks, roughly sliced
• 2 chillis, finely chopped
• 1 red pepper, or a few baby peppers, sliced
• 150g chorizo, cut into disks

Directions:

1. For the dough combine the flour, yoghurt and salt bringing it together to form a dough. Gently knead just to shape the dough before setting aside.
2. Light your COBB and place the Pizza Stone in the Roast Rack over the coal.
3. Divide your dough into 2 and roll each half into a round pizza base. To half the base add the tomato sauce, cheese, spring onion, chilli, pepper and chorizo. Finish with another sprinkling of cheese before folding the uncovered half of the dough over to form a semicircle.
4. Crimp the ends before placing on a board, lightly coated with semolina or polenta. Slice your calzone onto your COBB Pizza Stone and cover with the lid.
5. After 4-5 minutes turn your calzone over and cook for another 4 minutes.
6. You could also fit both calzones on your COBB at the same time with the 2 fitting the stone forming a perfect round.
7. Allow your calzone to rest for a minutes before cutting into it and serving.