Preheat the oven to 240°C/220°C fan. Place two baking sheets or upturned baking trays in your oven.

On a well-floured surface, roll out the dough balls to roughly 25cm diameter. Before adding the toppings, check that there is enough flour underneath the dough so that you can move it around easily, and squeeze together any holes as this will stop the dough sticking.

Add 3 tbsp tomato sauce to one half of the dough and spread into a semi circle. Next add a mixture of your favourite toppings: some ricotta, sliced mushrooms, sliced pepper, mozzarella and grated cheddar. Fold the empty half of dough over the top and crimp the edges using your fingers, like a Cornish pasty.

Remove the baking sheets from the oven, sprinkle with flour and carefully slide 2 calzones onto each baking sheet, making sure that there is plenty of space between them. Cook for 10-15 minutes, until golden brown. (Tip: you might like to put an empty oven tray on the bottom shelf to catch any leakage.)

Whilst the pizzas are cooking, whisk together the olive oil, red wine vinegar, a pinch of salt and some black pepper and toss through the lettuce. Serve the calzones straight from the oven with the salad alongside.