Famous stuffed pizza from Italian streets
3 1/2 to 4 cups refined flour, plus more for rolling
1 teaspoon sugar
1 tablespoon instant dry yeast
2 teaspoons salt
1 1/2 cups like warm water
4 tablespoons olive oil
800 gms. Tomatoes puree
1 small onion, finely chopped
1 clove garlic, finely chopped
3 to 4 fresh basil leaves
1 teaspoon dried oregano
Pinch fresh ground black pepper
Pinch sugar, optional
2 tablespoons olive oil, to sauté
45gms. Diced grilled chicken
2 tbsp. jalapenos chopped
50 gms sliced bell peppers
60 gms. Shredded mozzarella
Salt & pepper to taste
- Combine the bread flour, sugar, yeast and salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
- Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest.
- In a heavy bottom saucepan, add the olive oil, over a medium high flame and heat a little. Add the onions and sauté until slightly translucent. Add the garlic and sauté about a minute until golden. Quickly add the crushed tomatoes to the mix. Stir well and bring to a simmer. Season with salt and pepper, to taste, and add the fresh basil and oregano. You can add a touch of sugar if desired or if tomatoes are tart. Simmer on a low flame, stirring often for at least 15 minutes.
- Preheat oven to 450 degrees Fahrenheit.
- On a clean smooth surface roll a piece of pizza dough in a round shape in a big dinner plate size. Use additional flour if needed.
- Now take 2 tablespoon of sauce and spread evenly on base.
- Spread filling evenly on sauce. Top with mozzarella and season with salt and pepper. To make your calzone, carefully lift the far edge of the pizza dough and pull it over the top toward you – you basically need to fold it in half. Crimp the edges so none of the filling can spill out. Place the calzone on a floured baking sheet.
- Cook for 10 to 15 minutes on the bottom of the preheated oven until the dough is puffed up and golden on top and the filling is hot.
- Cut into half and serve hot.