Closed pizza "Calzone"

Method

1. 01

   Calzone is a closed pizza, very similar to a regular pie. The dough is used for it the same as for pizza, and fillings are all kinds of. Serve as portion Calzone - small, and sliced into pieces - large.

2. 02

   I like such a fast dough: 500 grams of flour, 325 grams of water, 1-2 tbsp. spoons of olive oil, 1/2 tbsp. spoons of sea salt (if not sea salt, then 1 pinch!), 1/2 tbsp. spoons of sugar, 7 g of dry fast-rising yeast.

3. 03

   Mix and after 15-20 minutes you can bake.

4. 04

   In addition to the dough for calzone with chicken ham and mushrooms, prepare more onions, tomato sauce, cheese, vegetable oil for frying and fragrant herbs.

5. 05

   Craze the onion, lightly roast it in vegetable oil, cut the mushrooms into lobules and add them to the onions, sweat on low heat for 3 minutes.

6. 06

   Cut the chicken ham into slices.

7. 07

   Grind the cheese of the hard varieties.

8. 08

   Roll the dough into an oval and apply tomato sauce on one half.

9. 09

   Lay on the sauce slices of chicken ham and sprinkle with dry fragrant herbs (for example, "Italian with paprika and pink pepper").

10. 10

    Then comes the queue, i.e., a layer of onion-mushroom filling.

11. 11

    The next layer is fresh greens (here are basil leaves) and cheese.

12. 12

    Cover the filling with the second half of the dough and pinch the edges.

13. 13

    Bake calzone pizza in a heated oven at 200 degrees for about 20 minutes.

14. 14

    To serve, cut the pizza into portioned pieces.

15. 15

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