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Artichoke Calzoni

  • 40 minutes
  • Medium
  • Bread, focaccia, pizzas

Ingredients: Per 4 servings

  • 1 ¾ lb bread dough
  • 2 tablespoons lard
  • 1 lb artichokes, frozen
  • 7 oz mozzarella cheese
  • 2 cloves of garlic
  • 1 tablespoon parsley, chopped
  • 1 tablespoon basil, chopped
  • 16 black olives
  • 5 tablespoons Extra Virgin Olive Oil


Turn out the bread dough on a floured work surface. Stretch it out with your hands and rub it with lard, then fold it so that the lard remains inside. Knead well to incorporate the lard into dough. Cover and let rise for an hour. In the meanwhile, boil the frozen artichokes for five minutes in boiling, salted water. Then cut into pieces. Sauté the garlic in 2 tbsp oil until golden. Then add the artichokes and cook for 5 to 6 minutes. Add the minced herbs and remove from the heat. Divide the dough into four equal portions, and roll out the dough until thin and about 8 inches in diameter. Place a quarter of the artichokes on each disk, together with 1/4 cup cubed mozzarella and 4 pitted black olives. Fold in half and seal the edges together well. Brush the calzoni with oil and place on an oiled baking sheet. Bake for 25 minutes in a 450 °F oven.