Farmer’s calzone

Farmer’s calzone

Calzone del contadino

By
From
Sharing Puglia
Makes
1
Photographer
Alicia Taylor

Calzone is pizza dough that is filled and then simply folded over and sealed. Literally translated as ‘long johns’ or ‘pocket’ in various Pugliese slang, these tasty treats are versatile and are consumed voraciously. In the past, farmers would take the calzone in their pockets to the fields and wait for a break to devour it, hence the title. This filling is traditional, but you could experiment with flavour combinations of your choice.

Ingredients

Quantity Ingredient
1 quantity * stuffed focaccia [rid:27423], dough only
flour, for dusting
olive oil, for drizzling

Filling

Quantity Ingredient
125g sultanas, (optional)
100ml olive oil
6 bulbs spring onions, sliced
12 anchovy fillets, in olive oil, drained
1 tablespoon sugar
100g black olives, pitted
8 tomatoes, chopped

Method

  1. Divide the dough in half, making balls out of each half. There is no need to knead it. (If you do not need to use the dough immediately, store the covered dough balls in the refrigerator to use the next day. Bring the dough back to room temperature before using.) Sprinkle some flour on top, cover and let the dough rest again for another hour, or at least 30 minutes. The dough is now ready to use for the calzone (or a pizza).
  2. While the dough is resting, make the filling. Place the sultanas (if using) in a bowl with enough hot water to just cover them and leave for 10 minutes to soften. Drain well.
  3. Heat the olive oil in a frying pan over medium heat and sauté the spring onion, anchovies and sugar for about 5 minutes, stirring well. Reduce the heat to low and cook, covered, for 15 –20 minutes. Stir the onions every 5 –10 minutes to ensure they are not burning. The onions should be translucent, but not brown. Add the olives, tomato and sultanas and season to taste with salt and freshly ground black pepper. Remove from the heat and allow to cool until ready to make the calzone. (This stuffing can be made in advance, stored in the refrigerator and then brought back to room temperature before using.)
  4. Preheat the oven to 200°C.
  5. Roll out each piece of dough into a disc about 1 cm thick, one about 20 cm in diameter and the other about 25 cm in diameter.
  6. Brush a 20 cm pizza pan well with olive oil. Place the larger dough disc into the pan, with the dough overlapping the edge of the pan. Top with the cooled filling and cover with the other disc of dough. Fold the overlapping piece of dough over to seal.
  7. Make several small holes in the lid with a fork to allow steam to escape during baking. If you have a pizza stone, place it in the oven while preheating and put the pan directly onto it while baking.
  8. Bake the calzone in the oven for 45 minutes. The calzone is ready when it is golden in colour and the base is dry when tapped. Let the calzone rest for at least 20 minutes before serving.
Tags:
italy
italian
puglia
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