Pizza Calzone – The Amazing Recipe for the Italian Lifestyle! Very easy to make and no cardboard effect!

Hearty, delicious and traditional: pizza calzone IMAGO/CHROMORAGE

The calzone comes from Naples. There it is still known and famous as Pizza Frita. As the name suggests, the calzone is not actually placed in the oven, but fried in lard or oil in a pan. By the way, calzone means nothing more than “pants” in Italian.

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It is traditionally filled with lots of ricotta, ham, mushrooms, mozzarella, parmesan and oregano. Especially when combined with the grilled cheese and fatty fries, a caloric and calzone will fill you up. With our recipe, we show you that it can be a little easier…

Bella Italia, is something you must try at home.

A calzone doesn't always have to be heavy and hearty.
A calzone doesn’t always have to be heavy and hearty. IMAGO/CHROMORAGE

Pizza Calzone – Recipe

What you need (for 4 servings)

500 grams of flour, 1 packet (7 grams each) dry yeast, sugar, salt, 1 onion, 2 garlic cloves, 3 tablespoons olive oil, 1 can (425 ml each) tomatoes, 2 teaspoons dried basil, pepper, 420 grams Mushrooms, 120g parma ham in thin slices, 160g grated pizza cheese, flour for work, baking paper

This is how it is done

The powder:

Mix 500 grams of flour, yeast, 1⁄2 teaspoon of sugar and some salt in a bowl. Pour a quarter liter of warm water and knead everything with the hook of the mixer until a smooth dough is formed. Cover the dough with a towel and let it rise in a warm place for about an hour.

The soup:

Peel the onion and garlic and cut them both into small cubes. Heat some oil in a pan and saute onion and garlic in it. Then add the tomatoes, then chop them with a spatula. Mix everything with basil, salt, pepper and 1 cup of sugar and let the mixture heat for about 10 minutes. Then taste again.

Clean the mushrooms, rinse them briefly and then cut them into bite-sized pieces. Put more oil in a pan and heat it. Fry the mushrooms in there and then season with salt and pepper.

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Initially, the calzone is baked in a pan.
Initially, the calzone is baked in a pan. IMAGO/UIG

After a good hour of “rising time”, knead the dough again well and firmly with your hands. Then divide it into four equal parts and roll each one on a small piece of flour (diameter 20 cm).

Spread each slice of pizza with a quarter plate. Make sure to leave a margin of about 2 centimeters free. Now cover the pizza evenly with the ham and mushrooms and add some cheese to taste. Sprinkle a little more basil on top. Then brush the edges of the dough with water and fold them in half. Press the edges firmly.

Place the pizzas on a parchment-lined baking sheet and sprinkle with the remaining cheese. Then bake in a hot oven (electric oven: 200 degrees / convection oven: 175 degrees) for 25 minutes.

We wish you a good appetite!

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