Jo Pratt's Courgette, Mushroom and Mozzarella Calzone

Preheat the oven to 220°C/200°C fan/gas 7.Heat the olive oil in a large frying pan and sauté the red onion for a couple of minutes before adding the courgettes and mushrooms. Fry until they are becoming golden and then remove from the heat. This can be done well in advance if necessary.

Divide the prepared pizza dough into 12. On a floured surface, roll each one into a rough circle about 5mm thick. Spread a good spoonful of the tomato sauce over the top, leaving a border of dough around the edge.

Divide the sautéed vegetables between each piece of dough, spooning them onto just one side of the circle. Scatter over the olives, mozzarella and parmesan.

Season with salt and pepper. Brush the edges of the dough with a little water and fold over to enclose the filling, making a semi-circle. Seal the edges by pinching the dough between your finger and thumb.

Transfer to an oiled and floured baking sheet and dust the tops with a little flour. Using a pair of scissors, make a small snip in the top of each one. Place in the preheated oven for about 15 minutes until light golden.