Closed Pizza Calzone

Step-by-step recipe

Step 1:

Mix water with yeast in a glass.

Step 2:

Sift flour into a large bowl, add salt, water with yeast and mix.

Step 3:

Once the dough begins to thicken, turn it out onto a board or clean surface. Knead by hand for 8-10 minutes, then roll the dough into a loaf and cut into quarters.

Step 4:

Place the dough in a tall baking tray, cover with a wet towel and put in a warm place for 2 hours.

Step 5:

Cut the brisket and ham into small cubes.

Step 6:

Chop the onion very finely.

Step 7:

Cut the mushrooms in half and then into thin slices.

Step 8:

Finely chop fresh tomatoes.

Step 9:

Peel the tomatoes in their own juice and grate them on a fine grater or in a blender.

Step 10:

Crush 2 cloves of garlic in a press or chop very finely and add to the bowl with the crushed tomatoes.

Step 11:

Add store-bought tomato sauce to the hand-mashed tomatoes. Stir.

Step 12:

Add ground pepper and salt to the sauce and stir.

Step 13:

Pour a tablespoon of vegetable oil into the frying pan.

Step 14:

Chop the hot chili pepper and 2 cloves of garlic, place them in the pan and fry for 1 minute, stirring occasionally.

Step 15:

Add the brisket to the pan and cook for another 3-4 minutes.

Step 16:

Add the onion to the pan and cook for another 2 minutes.

Step 17:

Place the chopped tomatoes in the pan and cook for 2 minutes.

Step 18:

Add the Provencal herbs to the pan and the sliced ​​mushrooms. Stir and fry for 3-4 minutes.

Step 19:

Add the ham to the filling and stir. Cook for another 1-2 minutes.

Step 20:

Sprinkle a little flour on a clean, flat surface and roll out the previously prepared dough into a thin circle.

Step 21:

Sprinkle the baking sheet with semolina, transfer the dough to the baking sheet and brush one half with olive oil and tomato sauce.

Step 22:

Grate the Parmesan and sprinkle it over the previously greased half.

Step 23:

Place the filling on the greased half and spread it evenly.

Step 24:

Place basil leaves and mozzarella on top of the filling and sprinkle with a little grated Parmesan cheese.

Step 25:

Cover the filling with the second half of the dough and pinch the edges.

Step 26:

Brush the top of the calzone with olive oil and tomato sauce.

Step 27:

Bake in the oven for 15-20 minutes at 180 degrees.

Cooking tips

While pinching the edges, fold them inward and press firmly. It's crucial to prevent the calzone from opening during cooking. Also, avoid pinching the filling or sauce into the edge of the dough, as this will prevent the dough from holding together properly.

The dough and filling make enough for 4 calzones, so be careful with the amount of filling. Adding too much can cause the dough to become thin or even tear.

You can substitute the tomato sauce with a simpler, store-bought variety. However, the flavor will be different and not as original.

See also: Pizza recipes