Olive, artichoke and mozzarella calzone

Method

1. Heat the oven to 220°C/200°C fan/gas 7. Heat a heavy-based pan over
   a medium heat and toast the fennel seeds until fragrant. Add the pizza sauce and dried oregano and bring to a simmer. Take off the heat and stir in the artichokes, tomatoes and olives.
2. Roll out both dough balls on a lightly floured surface to roughly 28cm circles. Divide the tomato mixture between each circle, leaving a 2cm border on one side and about 6cm on the other, then top with the mozzarella. Moisten the edges of the dough with water, then fold over to create a pasty/calzone shape. Press the edges to seal, then fold the edge back over itself and crimp to seal again. Brush the dough with some of the reserved oil.
3. Bake on a baking tray lined with non-stick baking paper for about 15 minutes or until golden and puffed. Serve half a calzone per person with a bitter leaf salad.