CALZONE PIZZA TWO WAYS

 

For 2 persons

 

1 tsp dry yeast

¾ cup (185ml) lukewarm water

1½ cups (225g) whole spelt flour

½ teaspoon fine salt

 

Version 1

1 ball mozzarella di bufala, torn

½ cup grated parmigiano

sea salt and freshly ground black pepper

¼ cup pesto genovese, home made or store bought

Version 2

1 ball mozzarella di bufala, torn

½ cup ricotta

sea salt and cracked black pepper

2 tbs olive oil with black truffle

optional: truffle salt

to serve: tomato sauce

For today there is calzone pizza. Stuffed and folded. Seems like I am under the spell of the Neapolitan pizza. And I am trying to be on a keto diet. Well some gluten and loads of carbohydrates should not hurt. Anyway, both pizzas are delicious, one is made with mozzarella and pesto. And the other one made with ricotta, mozzarella and truffle oil. Just remember to use a real thing, i.e. truffle oil made with real truffles.

 

Combine water, flour and yeast and put aside in a warm place for 10 minutes or until bubbles appear. Add salt and stir until thr dough comes together. Cover with a clean tea towel and set aside in a warm place for 20–30 minutes or until the dough has doubled in size. You can leave the dough in the refrigerator overnight for the dough to get fermented.

Preheat the oven to 200°C (425°F). Place the  square shape rolled pizza dough on a baking paper on an oven tray. Place  the cheeses in the middle. Season with salt and pepper, and top the cheeses with pesto. Fold all corners to the middle and shape the calzone into a shape of an envelope.  Season again with salt and pepper and drizzle with olive oil. You may smear some of the pesto on top of the calzone. Cook for 35-40 minutes or until crisp and golden all over.

Preheat the oven to 200°C (425°F). Place the rolled pizza dough on a baking paper on an oven tray. Place  the cheeses on one side of the dough. Season with salt and pepper, and top the cheeses with truffle olive oil.  Fold the half of the calzone over the other and seal the side.   Season again with salt and pepper and drizzle with truffle olive oil. Cook for 35-40 minutes or until crisp and golden all over.

  • my healthy aperture gallery

    przepisy kulinarne

    Mikser Kulinarny - przepisy kulinarne i wyszukiwarka przepisów

    mytastepol.com

    my foodgawker gallery

  • Bądź na bieżąco

    Polub funpage