Paprika calzone with mozzarella

Name: Paprika calzone with mozzarella
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 cube (21 g) fresh yeast; 400 g + some flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 TABLESPOONS Olive oil; 2 Onions; 2 Garlic cloves; 4 Peppers; 125 g Mozzarella; 1 sprig of rosemary; 4-5 Stem(s) Parsley; 2 TABLESPOONS Tomato paste; 200 ml Tomato juice

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/2 cube (21 g) fresh yeast
400 g + some flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 TABLESPOONS Olive oil
2 Onions
2 Garlic cloves
4 Peppers
125 g Mozzarella
1 sprig of rosemary
4-5 Stem(s) Parsley
2 TABLESPOONS Tomato paste
200 ml Tomato juice

Directions

1
Crumble the yeast and dissolve in 200 ml lukewarm water. Knead with 400 g flour, 1 tsp salt and 4 tbsp oil. Cover and leave to rise in a warm place for about 30 minutes
2
Peel onions and garlic. Clean and wash the peppers. Dice everything. Dice the cheese as well. Wash and chop the herbs
3
Fry onions, garlic and paprika in 2 tablespoons of hot oil for about 5 minutes. Stir in the tomato paste and juice, boil down for about 5 minutes. Fold in herbs and cheese. Seasoning
4
Roll out the dough on a little flour until round (approx. 35 cm Ø). Spread the filling over one half, leaving the edge free, brush with water. Fold the dough over the top and press down the edge. Put it on a baking tray sprinkled with flour and let it rise for about 15 minutes. Bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for approx. 25 minutes
5
Drink: light red wine