Description:

A type of closed pizza speciality of Naples

Source:

Susan

Serves/Makes:6 individual calzone

Ingredients

• Pizza Dough:
• 500g (1 lb) flour
• pinch salt
• 15g (1/2oz) dried yeast
• 250ml (8oz) warm water
• pinch sugar
• 4 tbsp (60 ml) olive oil
• 2 ripe tomatoes, peeled seeded and chopped
• Filling:
• your favourite pizza toppings...
• tomatoes
• ham
• salami
• pepperoni
• olives
• capers
• mozzarella cheese
• pecorino cheese
• ricotta cheese
• parmesan cheese
• anchovy
• onion
• peppers
• mushrooms
• garlic
• herbs
• chopped cooked spinach
• ....any combination you like according to taste and imagination!

Preparation

• Combine dry ingredients for dough.
• Add 3 tbsp (45 ml). oil and enough water to make a firm dough.
• Knead well until dough is smooth and elastic.
• Roll dough ball in a little of the remaining oil.
• Leave in covered bowl in warm place to rise until it has doubled in bulk.
• Punch down, knead lightly again.
• Roll in a little more oil and leave to rise again for 30 minutes.
• Pre-heat oven to 475 degrees (250 C.).
• Divide dough into 6 balls and roll out thinly to make six 23cm (9 inch )rounds.
• Spread chosen filling on half of each round leaving a margin on the edge.
• Brush margin with water.
• Fold over the other half of the dough to make a half moon shape and pinch edges together.
• Brush the top of each calzone with a little of the chopped tomato.
• Bake for 20 minutes or until crisp and brown.
• Serve immediately.

Comments

Don't stint on the fillings. Calzone should be stuffed full of delicious things and be quite fat in the middle.