Delicate dough, aromatic and juicy filling, tasty and satisfying dish. For all fans of Italian dishes, I bring to your attention the recipe for the popular closed pizza Calzone. Step-by-step recipe with a photo. Video recipe.
Pizza is a favorite Italian dish by many, which amazes with its variety and taste. Everyone loves her, both adults and children. The demand for pizza never falls as you can have a tasty and satisfying snack with this dish. All types of pizza are to the liking of the most avid gourmets. But a special place is given to Calzone pizza! It is a closed crescent-shaped pizza. Thanks to the closed dough, all the juiciness of the filling is retained inside, which ensures an excellent result for the dish!
In the classic original version, Calzone used mozzarella cheese and sun-dried tomatoes. Over time, salami sausage was added to these products. At the moment, there are many options for cooking Calzone with various fillings. The composition is varied and varied using cheese, ham, meat, tomatoes, minced meat, poultry, any kind of sausage and other products. I suggest making Italian pastries with sausage, cheese, eggplant and tomatoes. But if desired, each hostess can come up with her own composition.
See also making a quick pizza with purchased dough with sausage and cheese.
- Caloric content per 100 g - 299 kcal.
- Servings - 3
- Cooking time - 1 hour 45 minutes
Ingredients:
- Flour - 1 tbsp.
- Semolina - 0.5 tbsp.
- Vegetable oil - 25 ml
- Drinking water - about 1 tbsp. or how much will it take
- Garlic - 2 cloves
- Cheese - 100 g
- Smoked sausage - 200 g
- Salt - a pinch
- Eggplant - 0.5 pcs.
- Dry yeast - 1 tsp
- Tomato paste - 1, 5 tablespoons
- Tomatoes - 1 pc.
- Onions - 1 pc.
Step by step preparation of closed Calzone pizza, recipe with photo:
1. Prepare all products for the dough: flour, semolina, vegetable oil, dry yeast, salt and drinking water at a temperature of 37 degrees.
2. Then prepare the stuffing products: sausage, tomatoes, eggplant, onions, garlic, tomato paste, cheese.
3. Pour flour into a mixing bowl and sift through a fine sieve.
4. Add semolina to the flour and stir.
5. Add dry yeast and stir again.
6. Pour in a little warm drinking water.
7. First, use a fork to knead the dough.
8. Then add vegetable oil and mix by hand.
9. Pour in the remaining water and knead into an elastic dough that will not stick to your hands.
10. Cover the dough with a cotton cloth and set aside for 30-40 minutes to fit and expand 2-3 times.
11. In the meantime, prepare finely chopped onions and finely chopped garlic. If desired, onions can be pickled in vinegar and sugar.
12. Grate the cheese on a coarse grater, and cut the tomatoes and sausage into thin rings.
13. Wash the eggplants and cut into strips. If you use ripe fruits, then you must remove the bitterness from them. To do this, sprinkle the sliced eggplants with salt and leave for half an hour. When droplets of moisture form on the surface of the pulp, wash the fruits with running water and dry with a paper towel. With young fruits, such actions can be avoided.
14. Eggplants can be put in pizza raw, they will be baked while cooking Calzone. But I prefer to pre-fry them in a pan in vegetable oil until golden brown. This makes the pizza tastier.
15. Divide the dough into 3 equal parts and roll each of them into a thin layer about 4-5 mm round.
16. Dilute the tomato paste a little with drinking water and apply to half of the dough. Top with onions and some garlic.
17. Add 3-4 sausage rings.
18. Top with fried eggplants.
19. Place the tomato rings on them.
20. Sprinkle all food with cheese shavings.
21. Cover the filling with the free edge of the dough and fasten the edges well.
22. Send the pizza to the preheated oven to 180 degrees to bake for half an hour. If you want it to have a golden brown crust, sprinkle it with cheese shavings 10 minutes before the end of cooking. Serve the closed Calzone pizza immediately after cooking while hot.
See also the video recipe on how to make Calzone pizza.
