Calzone is an irresistible dish, made with genuine and typically Mediterranean ingredients that are both tasty and classic. A rustic and delicious meal with a distinctly sweet taste.
- Prep: 30 minutes
- Serves: 8
- Cook: 40 minutes
- Difficulty level: easy
For the calzone dough
- 1 kg scallion already cleaned
- 15 pitted green olives
- 5 fillets anchovies in oil
- extra virgin olive oil to taste
- salt to taste
- water to taste
For the calzone filling
- 200 ml water
- 350 g flour
- 6 g salt
- 2 g dry brewer’s yeast
- ½ teaspoon sugar
Prepare the basic dough: use half the water to dissolve the sugar and the yeast and the other half of the water to dissolve the salt. Sift the flour and pour the liquids; first, pour the water with the yeast and sugar and then pour in the water with the salt.
Knead the dough well and then turn the dough over a pastry board and continue to work it with your hands, until you reach the consistency desired, which must be soft and elastic. Once your dough is smooth and soft, form a ball and place it in a bowl, covered with cling film. Leave to rise for 1-2 hours, in a warm environment, until it has doubled in volume.
In the meantime, clean the scallion: remove the root located in the lower part; remove the outer membrane and also cut the less tender upper green part. Cut the scallion roughly and put them to stew with a drizzle of oil, on low heat, in a non-stick pan. The scallion must cook slowly: add a little water and let them dry for about 15 minutes. The scallion must remain white and not take on too much color (otherwise they will be indigestible) but they must soften.
At the end, salt lightly and abundantly with black pepper then add the pitted olives (whole or in pieces) and the anchovies, breaking them with your hands or a fork. If there is a lot of liquid at the bottom of the pan, let the scallion dry for a few more minutes. Stir with a spoon, turn off the heat and let the filling cool down.
Take your dough, divide it into two equal parts and roll out the first piece, with the help of a rolling pin, in a round sheet, about 30-32 cm in diameter (larger than about 4 cm than the diameter of the pan), thin about 4-5 mm. Brush with oil a pan with low edges of 24-26 cm in diameter and line it with the pasta sheet, leaving a few centimeters of pasta on the outside. Stuff the calzone with the scallion filling, spreading it evenly over the entire surface. Roll out the remaining pasta in a smaller disk, with a diameter of about 22- 24 cm, and cover the filling. If the upper disk is very large, cut the excess pasta.
Then close the calzone, folding the edge along the entire perimeter, and sealing the edges by pressing with the prongs of a fork. Brush the entire surface of the calzone with the oil, so it will brown in the oven and bake it in a preheated static oven at 180 ° for about 30-40 minutes (if ventilated 160 ° for 25-35 minutes). Let it cool and enjoy.
If you have no scallion available onion bulbs that are still very young and very sweet can be used. If you can’t find them, you can use fresh onions or small and tender leeks instead.