Vegetable Calzone (Folded Pizza)
How to make Vegetable Calzone (Folded Pizza) Recipe "calzone alle verdure" - Preparation time: 30 minutes – Cooking time: 8 minutes – Rising time: 1 1/2-5 1/2 hours
4 Servings
for the dough:
5 cups (650 g) all-purpose flour or Italian “00” flour, plus more as needed
1 1/4 tsp. (5 g) fresh yeast, crumbled
1 1/2 cups (375 ml) lukewarm water
1 tbsp. (18 g) salt
for the filling:
1 lb. (500 g) tomatoes, cut into 1-inch (2 cm) dice
10 1/2 oz. (300 g) bell peppers, cored, seeded, and cut into 1-inch (2 cm) dice
1 3/4 oz. (50 g) green onions, cut into 1-inch (2 cm) lengths
7 oz. (200 g) eggplant, peeled and cut into 1-inch (2 cm) dice
7 oz. (200 g) fresh spinach, stemmed and roughly chopped
1/2 bunch fresh basil, chopped
1/3 cup (100 ml) extra-virgin olive oil salt
Method:
Put the flour on a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well.
Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the salt dissolved in a little water. Knead the dough until smooth and elastic.
Cover the dough with a kitchen towel and let rise in a warm room until it has doubled in volume (it can take from 1 to 4 hours depending on the temperature).
Divide the dough into four portions and roll them into balls. Let the dough rise again, covered with plastic wrap in a warm room, until it has once again doubled in size (it can take from 30 minutes to 1 hour depending on the temperature).
Sauté each of the vegetables separately in a skillet with a bit of the oil and add salt to taste. Mix the sautéed vegetables in a bowl, and set aside to cool.
Sprinkle the work surface with plenty of flour and flatten each dough ball with your hands, starting with your fingertips and progressing to a rotary movement of your hands as the dough gets flatter and wider, into a round about 8 inches (20 cm) in diameter.
Spread the vegetables on half the surface of each disk, fold the dough into a half-moon shape and seal the edge.
Put the calzones on a baking sheet lined with parchment paper and bake at 475°F (250 °C) for 8 minutes, or until golden brown and puffed.
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| Vegetable Calzone (Folded Pizza) |
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