Tuna melt calzone

Tuna melt gets an Italian makeover with help of pizza dough.

Ingredients

• 2 x 145g packs pizza base mix
• plain flour, for dusting
• 2 tbsp olive oil
• 3 spring onions, trimmed and chopped
• 400g tin chopped tomatoes
• 2 x 145g tins tuna, drained
• 15g fresh basil, chopped
• 150g reduced-fat Cheddar, grated

Method

1. Preheat the oven to gas 7, 220°C, fan 200°C.
2. Put the pizza base mixes in a bowl, make a well in the centre and pour in 200ml warm water. Knead to a ball in the bowl, then put on a lightly floured work surface and knead for 5 mins until smooth. Return to the bowl, cover with a tea towel and leave to prove for 10 mins.
3. Heat 1 tbsp oil in a frying pan over a medium heat. Fry the spring onion for 2-3 mins until fragrant.
4. Stir in the chopped tomatoes and simmer for 6-8 mins until thickened. Remove from the heat. Stir in the tuna and basil; season. Leave to cool slightly.
5. Divide the dough into 4 pieces and roll out on a floured surface to 20cm rounds. Divide the filling between them, over one side and leaving a 1cm border, then add the cheese. Pull the empty side of dough over the filling, then crimp the edges to seal.
6. Transfer to a lined baking sheet and make steam holes. Bake for 20-25 mins until golden.