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- A type of closed pizza speciality of Naples
Serves/Makes:6 individual calzone
- 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
- your favourite pizza toppings...
- mozzarella cheese
- pecorino cheese
- ricotta cheese
- parmesan cheese
- chopped cooked spinach
- ....any combination you like according to taste and imagination!
- 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.
- Don't stint on the fillings. Calzone should be stuffed full
of delicious things and be quite fat in the middle.
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