Pizza Calzone

Name: Pizza Calzone
Cook time: 1 h
Total time: 2 h
Yield: 4
Ingredients: 500 g Flour; 1 sachet (7 g each) Dry yeast; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 1 Onion; 2 Garlic cloves; 3 TABLESPOONS Olive oil; 1 can(s) (425 ml each) Tomatoes; 1 TEASPOON dried basil; 7-10 Tbsp Pepper; 400 g Mushrooms; 150 g Parma ham in thin slices; 100 g grated pizza cheese; 7-10 Tbsp Flour; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

The classic Italian, juicy filled with Parma ham and mushrooms

COOK TIME
60 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

500 g Flour
1 sachet (7 g each) Dry yeast
7-10 Tbsp Sugar
7-10 Tbsp Salt
1 Onion
2 Garlic cloves
3 TABLESPOONS Olive oil
1 can(s) (425 ml each) Tomatoes
1 TEASPOON dried basil
7-10 Tbsp Pepper
400 g Mushrooms
150 g Parma ham in thin slices
100 g grated pizza cheese
7-10 Tbsp Flour
baking paper

Directions

1
For the dough: Mix 500 g flour, yeast, 1⁄2 TL sugar and salt in a mixing bowl. 1⁄4 Add lukewarm water, knead everything smooth with the dough hooks of the mixer. Cover the dough and let it rise in a warm place for about 1 hour.
2
For the sauce: Peel and chop the onion and garlic. Heat 1 tablespoon of oil. Fry the onion and garlic in it. Add the tomatoes, chopping them with a spatula. Season with basil, salt, pepper and 1 pinch of sugar. Simmer open for about 10 minutes. Season to taste.
3
Clean, wash and quarter the mushrooms. Heat 2 tablespoons of oil in a pan. Fry the mushrooms in it. Season with salt and pepper.
4
Knead the dough and roll out into 4 portions on a little flour (approx. 20 cm Ø). Spread each portion with 1⁄4 sauce, leaving about 2 cm of edge free. Cover with ham and spread mushrooms on top. Spread the edges of the dough with water and fold over half of each portion. Press on the edges. Sprinkle with cheese on a baking tray lined with baking paper. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for about 25 minutes.