fried calzone pizzas

See the recipe by Lucia Di Tommaso

Blog: Pasticci & Pasticcini di Lucy

Molino Soncini Cesare type-2 Casereccio stone-milled flour1kg
extra-virgin olive oil5 tablespoons
sugar2 teaspoons
beer yeast2 cubes
saltas needed
wateras needed

Ingredients for the filling/topping

for the various toppings - country topping: red pepper, asparagus, mushrooms, 1 egg and mozzarella. Mushroom topping: champignon mushrooms, tomatoes, mozzarella. For the ham topping: ham, mozzarella.


Place the flour in a deep pot, and add the sugar, oil, and the yeast melted in tepid water. Work together briefly, and add the salt. Do not touch the yeast, as this will prevent good rising. Add water and work together until you have a smooth and soft dough
Form into small balls and then leave them to rise, until they double in volume. Brush with oil, and cover with clingfilm so that they can rise again.
Once risen, roll out with a rolling-pin and fill each one with your chosen filling. Close into a crescent shape and fry in oil.
For the country filling: clean the peppers, mushrooms and asparagus, and gently fry in some salted olive oil.


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