Ingredients: Per 6 servings
- 500 Italian "00" flour or all-purpose flour
- 1 oz fresh yeast
- ½ cup water
- ½ cup extra virgin olive oil
- 3 ½ oz black olives
- 1 lb ripe tomatoes
- 5 oz salted ricotta
- 1 onion
- 3 ½ tablespoons extra virgin olive oil
- salt and pepper to taste
Pour flour onto a pastry board and mix with yeast dissolved in a little warm water, a pinch of salt and a generous half glass of oil.
Knead dough until soft and flexible, then cover with a dish towel and allow to rise for about an hour.
In a saucepan, braise a sliced onion in half a glass of oil, then add peeled, chopped tomatoes. Reduce the sauce for a few minutes, then season with salt and pepper, and add pitted chopped olives.
Remove from heat and blend in salted Ricotta cheese passed through a sieve, and mix well. Roll out the dough into two sheets, one wider than the other. Using the wider sheet, line an oiled pan, then spread the sauce and top with the second sheet carefully folding the edges together.
The calzone must be baked in a very hot oven (475°F) for about twenty minutes.
During Lent, a few salted boned anchovies are finely chopped and added to the sauce together with the olives.
Consigli dello chef:
Calzone is a focaccia with a filling. The base dough is the same as for a pizza, it is because of the filling that it gets the name calzone, stuffed with traditional italian products like cured meats, cheese(usually mozzarella) or vegetables.
Pizza, calzone and focaccia are the genuine symbols of the Italian art of baking, be found all over the peninsula with a myriad mouthwatering and tempting variants that differ from region to region.