Rustic Calzone with Olives and Oregano
Pizza
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Cook Time
3 h 15 min
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
I love preparing this rustic calzone, it's a comforting and tasty dish, perfect for a friendly dinner or a Sunday brunch. The dough, prepared with the Thermomix®, is incredibly soft and easy to work with. The filling, rich in Mediterranean flavors with olives, fresh oregano and melting mozzarella, is a real delight. Baking in the oven gives it a beautiful golden color and an irresistible fragrance. Allow about 3 hours of preparation, but the result is well worth it! Feel free to vary the filling according to your desires, it is a very adaptable recipe.
Ingredients (15 ingredients)
-
1 c à c baker's yeast
-
15 cl hot water
-
250 g flour
-
5 cl olive oil
-
1 pinch sugar
-
0.5 c à c salt
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100 g onions
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300 g crushed peeled tomatoes
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2 c à s chopped fresh oregano
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1 c à s black olives
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50 g mozzarella
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4 oeufs eggs
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Olive oil
-
Salt
-
Pepper
Preparation (6 steps)
Preparation of the yeast
In the Thermomix® bowl, pour 1 teaspoon of baker's yeast and 15 cl of hot water. Add 1 pinch of sugar. Mix 2 Min./37°C/Stufe 2.
Preparation of the dough
Add 250g of flour, 5 cl of olive oil and ½ teaspoon of salt in the Thermomix® bowl. Knead 3 Min./Knetstufe.
Dough rest
Remove the dough from the bowl, form a ball. Place the ball of dough in a bowl covered with a cloth and let stand for about 2 hours in a warm place so that the dough almost doubles in volume.
Preparation of the onions
Put 100g of onions cut into quarters in the Thermomix® bowl and chop 3 Sek./Stufe 5. Scrape the sides of the bowl with the spatula.
Cooking the tomato sauce
Add a little olive oil, 300g of crushed peeled tomatoes and 2 tablespoons of chopped fresh oregano in the Thermomix® bowl. Salt and pepper. Cook 20 Min./100°C/Stufe 1.
Assembly and cooking of the calzone
Preheat the oven to 210°C (th.7). Roll out the dough by hand and shape it into a circle. Garnish half of the dough with the tomato sauce, add 1 tablespoon of black olives and 50g of mozzarella in slices. Gently break 1 egg on the preparation for each calzone. Close the dough by forming a turnover by welding the edges well with a fork. Brush with olive oil. Bake at 210°C (th.7) for about 25 minutes.
Finished cooking? Great! 🎉
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Created by
Marine Mercier
3
Rezepte
0
Kochbücher
Allergens
- Gluten
- Eggs
- Milk
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