- Special Pricing
- Active Time 35m
- Total Time 2h 20m
Found in Apulia, this calzone differs in shape from the classic Neapolitan one, being in fact a filled pie (very large ones are made in some restaurants) rather than a circle of pizza dough folded in two.
- For Dough:
- 3/4 ounce dried or 1 1/2 ounces fresh yeast
- 1 cup lukewarm water
- 3 1/4 cups all-purpose flour
- 2 tablespoons olive oil
- For Flling:
- 1 pound onions, sliced
- 2/3 cup olive oil
- 12 little tomatoes, coarsely chopped
- 6 1/2 ounces black olives, pitted
- 1/3 cup capers
- 3 anchovy fillets, chopped
- 1 sprig flat-leaf parsley, chopped
- 3/4 cup freshly grated pecorino
Mix the yeast with the lukewarm water. Set aside to foam. Heap the flour in a mound on a pastry board and make a well in the center. When the yeast is foamy, add it to the flour along with the olive oil. Knead, adding sufficient lukewarm water to make a smooth, soft dough.
Divide the dough in half. Roll out one half into a sheet and line an oiled 14-inch pie dish with it. Cover with a cloth and set aside to rest for 30 minutes. Cover the other piece of dough and set aside to rise. Meanwhile, in a wide shallow pan, saute the onions in half the oil until soft but not colored. Add the tomatoes and olives and fry gently for a few minutes to blend the flavors. Add the capers, anchovies and parsley. Mix well and season with salt. Cook for about 10 minutes. Set aside to cool to lukewarm.
Preheat the oven to 475 degrees F. Stir the cheese into the onion mixture. Fill the pie shell with this mixture. Roll out the second sheet of dough. Cover the filling with it and seal the edges well. Brush the top crust with the remaining olive oil and bake in the oven for 30 minutes. Serve hot.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
982 calories; 60g total fat; 19mg cholesterol; 1121mg sodium; 91g carbohydrates; 7g fiber; 24g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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