This filled pizza, or calzone, came from a busy baker’s shop overlooking the market in Catania. Most of the pizza emanating from this establishment never went further than about six feet outside the shopfront. The flavors of this filling were unexpected, yet spectacular—hence the 20 or so people standing and eating a slice. You could easily make this as small snack-sized calzone.
– 1 fresh tuna steak, about 10oz (300g), cut ¾in (2cm) thick.
– 8oz (225g) purple sprouting broccoli, cut into equal-sized florets.
– ¼ cup good-quality olive oil.
– 30 fresh basil leaves, coarsely chopped.
– juice of 1 lemon.
– 2 small dried chilies.
– 2 garlic cloves, peeled.
– 8oz (225g) ricotta cheese.
– 1 recipe cudduruni dough.
– salt and freshly ground black pepper.
Step 2: Place the broccoli in a bowl and add a little olive oil. Season with salt and pepper and mix to coat. Grill the broccoli, turning, for 3 minutes. Break the tuna into smaller pieces, and combine with the grilled broccoli in a bowl. Add the basil and lemon juice.
Step 3: Crush the dried chilies with the garlic and a pinch of salt to make a smooth paste. Using a fork, mix the garlic paste into the ricotta. Do not overbeat the ricotta, as you want it to still have some texture. Season well with lots of black pepper.
Step 4: Roll the dough into a circle ¼in (½cm) thick. Spread the ricotta over the dough, leaving a ¾in (2cm) border around the edge. Scatter the tunabroccoli mixture over half of the dough. Drizzle with a little olive oil. Fold the top edge down and, using your finger and thumb, pinch the edges together to seal. Brush the outside with a little oil, and bake in the oven for 10–12 minutes until golden brown and crisp.