Mozzarella, Tomato & Basil Stuffed Crust Pizza


3 cups self raising flour
1 ½ cups milk
1 cup grated mozzarella
½ – 1 cup passata
½ cup basil leaves
1 egg, beaten
sesame seeds


Sift flour into a large mixing bowl. Make a well in the centre and pour in milk.
Mix until dough is just beginning to form.
Turn out onto a floured surface. Knead dough until it comes together nicely.
Cut into two portions and roll into long strips.
Spoon over tomato passata in the middle of the strips, making sure to leave the edges clear. Sprinkle over cheese and basil leaves.
Run finger around dough edge with milk.
Roll over and press edges to seal pizza.
Transfer pizza to a baking tray and lay in pizza in a loop, end to end.
Brush calzones with egg wash and sprinkle with sesame seeds.
Bake in a preheated oven at 200C for 12-15 minutes or until pizza crust is a deep golden brown.
Remove from oven and cool slightly before serving.