Zizzi Calzone Carne Piccante
Spicy folded pizza stuffed with pepperoni, sausage, nduja, and mozzarella. A fiery Italian pocket of meaty, cheesy goodness.
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Why you’ll love it
Zizzi's Calzone Carne Piccante is a spicy meat-lover's dream wrapped in crispy, golden pizza dough. This folded pizza is generously stuffed with pepperoni, Italian sausage, and spicy nduja, all held together with melted mozzarella and tangy tomato sauce. The name means 'spicy meat calzone' in Italian, and it delivers on that promise with layers of heat and savory flavors. Baked until the crust is crisp and the cheese is bubbling, each slice reveals a molten, flavorful interior that's deeply satisfying. It's Italian comfort food with attitude - perfect for those who like their pizza with a kick.
About the original
Zizzi's calzones offer a fun alternative to traditional pizza, transforming familiar ingredients into a portable, self-contained meal. The Calzone Carne Piccante represents their bold, flavor-forward approach to Italian classics, bringing together premium meats and authentic spicy ingredients.
Calzones originated in Naples as a way to make pizza portable for workers. Zizzi's version honors this tradition while adding contemporary touches like nduja, creating a dish that's both authentic and exciting for modern tastes.
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Ingredients
- 400 g Pizza dough
- 100 g Pepperoni — sliced
- 150 g Italian sausage — cooked and crumbled
- 40 g Nduja
- 200 g Mozzarella — torn
- 150 ml Passata
- 2 clove Garlic — minced
- 1 tsp Dried oregano
- 1 tsp Red chilli flakes
- 2 tbsp Olive oil
- 0.5 tsp Fine sea salt
Method
Preheat oven to 220°C (200°C fan). Line baking tray.
Mix passata with garlic, oregano, and half the chilli flakes. Season.
Divide dough in half. Roll each into 25cm circle.
Spread sauce on one half of each circle, leaving 2cm border.
Top sauce with mozzarella, pepperoni, sausage, and dollops of nduja.
Fold dough over filling to create half-moon shape.
Press edges firmly and crimp with fork to seal completely.
Brush with olive oil. Sprinkle with remaining chilli flakes.
Cut small slits in top for steam to escape.
Bake 20-25 minutes until golden brown and crispy.
Rest 5 minutes before serving with extra passata for dipping.
Tips & Variations
- Seal edges very well or filling will leak during baking.
- Let dough come to room temperature for easier rolling.
- Don't overfill or the calzone will burst.
- Steam vents are essential - don't skip them.
- Serve immediately while cheese is still melty.
FAQs
- Can I use shop-bought dough?
- Absolutely! Fresh pizza dough from supermarkets works perfectly.
- Can I make it less spicy?
- Yes - use less nduja and skip the chilli flakes. It'll still be delicious.
- Can I freeze unbaked calzones?
- Yes! Freeze on a tray, then bag. Bake from frozen, adding 5 minutes to cooking time.
Nutrition (per serving)
| Calories | 1575 kcal |
|---|---|
| Protein | 61.4 g |
| Fat | 97.8 g |
| Carbs | 111.9 g |
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