Calzone with ham and mushrooms

AUTHOR
Andrew Gay
DIFFICULTY
very easy
RATING
4 4
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 1 package (à 7 g) Dry yeast
  • 500 g Flour
  • 1 TABLESPOON Sugar
  • 7-10 Tbsp Salt
  • 1 Pot of basil
  • 1 Onion
  • 2 Garlic cloves
  • 6 TABLESPOONS Olive oil
  • 1 can(s) (425 ml) Tomatoes
  • 7-10 Tbsp Pepper
  • 400 g Mushrooms
  • 150 g Parma ham in thin slices
  • 150 g grated pizza cheese
  • 7-10 Tbsp Flour
  • baking paper

Directions

  1. 1

    Mix yeast, flour, sugar and salt. Add 250 ml lukewarm water and knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 1 hour.

  2. 2

    For the sauce, wash the basil, shake dry, pluck the leaves from the stalks and, except for a few leaves for garnishing, chop finely. Peel and chop the onion and garlic. Heat 2 tablespoons of oil, sauté onion and garlic for about 4 minutes while stirring.

  3. 3

    Add tomatoes, bring to the boil and simmer for about 10 minutes. Chop the tomatoes with a spatula, add basil, season to taste with salt and pepper.

  4. 4

    Clean the mushrooms and halve or quarter them depending on size. Heat 4 tablespoons of oil in a pan and fry the mushrooms for about 5 minutes, turning them over. Season to taste with salt and pepper.

  5. 5

    Knead the yeast dough again and cut in half. Roll out the dough halves on a floured work surface (approx. 25 cm Ø). Spread sauce on the dough circles, spread ham and mushrooms on top.

  6. 6

    Brush the edges of the dough with water. Fold the dough circles half over each, press the edges together. Place the two prepared Calzone pizzas on a baking tray lined with baking paper, sprinkle with cheese and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see

  7. 7

    manufacturer) bake for about 25 minutes. Remove from the oven, arrange and garnish with basil.

Nutrition Facts

KCAL
810 kcal
CARBS
97 g
FATS
30 g
PROTEINS
30 g