Dough
- 2 teaspoons [10 mL] active dry yeast
- 1/2 teaspoon [2.5 g] sugar
- 3/4 cup [190 mL] lukewarm water
- 2 cups [280 g] flour
- 1 teaspoon [5 mL] salt
- 2 tablespoons [30 mL] olive oil
- 1 tablespoon [15 mL] milk
- Flour
Sauce
- 1 tablespoon [15 mL] olive oil
- 1 medium-size onion, minced
- 1 garlic clove, crushed
- 2 medium-size Italian tomatoes, diced
Garnishings
- 2 [3 1/2 ounces / 100 g each] 'bocconcini' cheeses, sliced
- 1 tablespoon [15 mL] freshly chopped basil
- 1 tablespoon [15 mL] drained capers
- 6 slices [1 3/4 ounces / 50 g] mild salami, cut into fine strips
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Dough
- Into a small bowl, mix together yeast, sugar and lukewarm water; leave to rest at room temperature, away from drafts, for 10 minutes, until foamy.
- Into a large bowl, mix together flour and salt; pour in yeast mixture and olive oil.
- Stir until smooth.
- Knead dough, onto a floured surface, for approximately 5 minutes, until smooth and stretchy.
- Transfer dough into an oiled bowl; cover and set aside into a warm environment for approximately 1 hour, until doubled in volume.
- Meanwhile, prepare sauce.
- Back onto floured surface, knead dough until smooth.
- Divide dough into 2 parts; roll each part into an approximately 10-inch [25-cm] circle.
- Spoon 1/2 of sauce over half of each circle; top each with 1/2 of 'bocconcini' slices.
- Evenly sprinkle with chopped basil and garnish with capers and salami strips.
- Fold dough, into 2 half-circles.
- Seal edges, so sauce cannot escape.
- Arrange 'calzones' onto a greased cookie sheet; brush with milk.
- Cut 2 slits on top of each 'calzone'.
- Bake into a preheated 450°F [230°C] oven for approximately 20 minutes, until dark golden brown.
Sauce
- Melt together minced onion and crushed garlic into olive oil until soft.
- Add Italian tomato dices; simmer until liquid has evaporated, for approximately 10 minutes.
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