Tuesday, February 14, 2017

My perfect pizza calzone

Hungry and with a lot of creative ideas about how to mix some ingredients? Coping with an overload fridge with a lot of stuff you have no idea how to match? This calzone recipe - I wanted first to call it a pizza, but I spontaneously decided to fold the entire composition in two - can be the answer for a cold winter day.
I used for my calzone a lot of ingredients, but the most important is the dough. From the REWE store I bought a Tante Fanny pizza dough - both vegan and veggie -, which is very flexible, tasty and crunchy after staying in the oven. While preparing the dough, I warmed the oven at 350C for around 10 minutes. I spread the dough in its full beauty on the table and started to add the ingredients:
350 ml. tomato sauce basis pomodoro Italiano - Barilla Basilico
3 hard boiled medium size eggs, cut into little piece
2 slides of butter cheese, finelly cut
150 gr. Parmesan cheese
150 gr. canned mushrooms
150 gr. green peas
200 gr. canned corn
2 scallions finelly chopped
1 pinch of salt
1 teaspoon of black pepper
Fold it carefully and seal the ends, in order to be sure that the - too many - ingredients - are not spilling out. I spread a pinch or two of parmesan cheese one more time on new shape, plus by hand, spread olive oil.
The preparation time takes around 10-15 minutes. It is important to spread the ingredients on the entire surface of the dough. You can eventually reduce some of the ingredients, for instance some of the cheese. Butter can be also a good match. Tuna or slices of salmon are equally a good choice for the fish lovers. If you are interested in the meaty - kosher version - just eliminate all the cheese and spread some pre-cooked minced meat.
The baking takes around 20 minutes. If you want it more crunchy, you can keep it for another 5 minutes. To be served warm. It serves at least 5 hungry mouths. 

Bon Appetit!

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