(Wersja polska napisana poniżej:)
Calzone is an Italian oven-baked folded Pizza, often described as a turnover, made with leavened dough. It originated in Naples in the 18th century. A type of pizza that is folded in half before cooking to contain a stuffing.
You can call it “POCKET PIZZA”. The stuffing can be meat, veggies or cheesy pizza ingredients. Completely delicious bite. It can be served with tomato ketchup or spicy sauces.
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Let's jump to the recipe,
Yield – 2 servings
Timing – 24 minutes
Prep time – 1 hour 30 minutes
Total- 1 hour 55 minutes
Dough Ingredients:
Flour - 2 cups
Sugar- 1 tsp
Salt- ½ tsp
Olive oil- 2 tbsp
Instant dry yeast- 4g
Warm water as required to knead the dough
Stuffing ingredients:
Egg- 3 nos., boiled & sliced
Olive oil- 3 tbsp
Red chili powder- ½ tsp
Cumin powder- ½ tsp
Black pepper powder- 1/3 tsp
Garam masala powder- ¼ tsp
Salt to taste
Tomato- 3 tbsp, chopped
Onion- 1 small, chopped
Ginger- 1 tsp
Garlic- 1 tsp
Sun-dried tomato- 1 slice, chopped
Chopped parsley leaves
Gouda Cheese
Mozzarella Cheese
‘Beaten egg for eggwash and sprinkle some oregano’
Method-
In a large mixing bowl. Add flour, salt, sugar, olive oil and 4g instant dry yeast. Knead the soft dough with warm water. The idea is only to combine all the ingredients, don’t over knead. The dough may be slightly sticky. Now lightly grease the dough with olive oil. Cover the bowl with a cotton cloth or plastic wrap. Leave for an hour to rise.
While the dough is rising, prepare the stuffing. Boil the eggs and peel them nicely. Then cut into slices. Heat a pan and pour 3 tablespoons of oil. Add ginger, garlic and sauté for a few seconds. Add chopped onion and sauté until caramelized. Now add chopped tomatoes, stir well. Then add powdered spices and sprinkle a little salt, mix well until tomatoes get pulpy. Finally add sliced egg, mix well, and turn off the flame. The stuffing is ready. Keep aside for a while. Slice the sun-dried tomato.
Further, put the risen dough on a lightly floured countertop. Knead the dough again. Now, use your fingertip to flatten the dough of about 30 cm. Put the gouda cheese on half of the dough. Leave free spaces at the edges. Now put the prepared stuffing, add sliced dried tomatoes. Finally, add mozzarella cheese. Cover the stuffing with half of the free dough. Stick the edges by twisting them.
Finally, put this calzone on a baking tray lined with baking paper. Eggwash with beaten egg and sprinkle gouda cheese and oregano on top.
Preheat the oven to 180℃. After that, bake the calzone for 22-24 minutes. Take out the dumpling immediately after baking.
Serve the calzone with tomato ketchup. Calzone tastes good both hot and cool. Enjoy!
Note- Instructions for people living outside India and most importantly living in cold countries where it is cold for 8 months. So how do you proof the dough then? The solution is here because I also live in a cold country like Poland. I always use this method.
-Use a slightly preheated oven and leave it inside. -In hot weather, place the bowl in the shade on the kitchen counter.
-In winter, you can place the bowl next to the radiator.
Usually, I use third point to proofing my dough.
Storage- It can be refrigerated for 1-2 days and heated in the microwave before eating.
