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Recipe: »Calzone«
Food stylist and photographer Carole Poirot has created delicious »pocket recipes« in sisterMAG issue No. 57, which we will show you in a feature. Find the free download of the following recipe here: »Calzone«.
- Recipe & Photos: Carole Poirot
Recipe: »Calzone«
- Serves: 2 hungry people or 4 if served as a small pizza
- Prep time: 1 hour, Baking time: 20 minutes
Ingredients:
For the dough:
- 300 g flour
- 5 g dry (instant) yeast
- 4 g salt
- 200 ml warm water
- 8 ml olive oil
For the filling:
- 8 tbsp (around 200ml) passata
- 100 g spicy pepperoni
- 150 g grated mozzarella
- 2 garlic cloves, minced
- Around 12 fresh basil leaves, torn into pieces
How it’s done:
- Starting with the dough, put the dry ingredients into a bowl and mix
- Now add the water and olive oil and combine to a dough
- Tip the dough onto a floured worksurface and knead it for 10 minutes
- The dough should become smooth and stretchy
- Form the dough into a ball and cover with a little olive oil
- Put it into a bowl, cover with a tea towel and leave to rise for at least 1 hour
- Once the dough has risen, divide it into two pieces
- Put it onto a well-floured worksurface and press it into a circle
- Turn the dough around and keep pressing it
- Alternatively, you can also use a rolling pin
- Press/roll until you have a circle of around 30cm diameter
- Preheat your oven to 220°C
- Mix passata and minced garlic
- Put half of the passata onto each dough circle, leaving a rim as wide as your finger
- Top ONE HALF OF THE CIRCLE with the basil leaves, peperoni slices and grated mozzarella
- Now fold the “empty” half over all the ingredients
- Pinch the edges together and fold them over to seal
- Put the calzones in the oven and bake for around 15 minutes until they’re puffed up and golden
- Serve with a salad and a glass of wine