Giant Calzone Pizza

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Chicken Alfredo Mix


  1. Heat the butter over a medium flame and add the garlic. Cook until fragrant and pour over the double cream. Allow to simmer and reduce by around a third then stir through parmesan.
  2. Pour over the chicken breasts and shred with two forks. Add mozzarella, ricotta, bacon and chopped parsley. Stir everything together thoroughly. Season to taste.

Pizza Sauce

  1. Heat oil and fry the chilli flakes and garlic. Add passata and reduce, stirring. Add a lid if it looks like it'll spit!


  1. Preheat the oven to 180°C.
  2. Roll out the pizza dough to a wide rectangle - save roughly a quarter to make the garlic knots! Spread half with the chicken mix and fold over, pressing together to seal.
  3. Cut the remaining quarter into 6 and roll each piece out. Tie into knots and press along the edge of the seal.
  4. Spoon the tomato sauce over the unfolded half and top with pepperoni and mozzarella.
  5. Bake for 20 minutes or until golden, bubbling and cooked through. Brush the knots with garlic butter.

Pizza Dough

  1. In a jug or a bowl add the lukewarm water and the yeast. Let sit for 5 minutes until the yeast is foamy. 
  2. In another bowl, mix together the ¾ cup water, oil and honey.  Add the 1 cup of flour and salt. Mix together. Add the yeast mixture and mix to combine. Add the remaining flour and mix until combined.  Transfer to a floured surface and knead until smooth. Place into a greased bowl and cover with cling film. Let rise until doubled in rise, about 30-40 minutes.