Pizza "Calzone" is a kind of closed pie with a filling like pizza. As a basis for filling dishes are used as sausage or meat, as well as various vegetables or mushrooms. Today we will offer variants of food with ham and chicken, which for more interesting taste we will supplement with mushrooms.
Italian closed pizza "Calzone" - recipe with ham
Ingredients:
For the test:
- sifted flour - 495 g;
- water - 315 ml;
- oil without olive flavor - 30 ml;
- dry fast yeast - 10 g;
- granulated sugar - 10 g;
- rock salt - 10 g;
For filling:
- ham - 160 g;
- medium size fresh mushrooms - 3 pcs .;
- cheese - 130 g;
- sweet bulb - 45 g;
- tomato sauce or ketchup - 60 g;
- mix of Italian dried herbs - 1 pinch;
- leaf greens (optional) - to taste.
Preparation
The dough for pizza "Calzone" is prepared extremely quickly according to this recipe. It is enough to sift and mix with the salt, sugar and dry yeast flour, then add warm water and vegetable oil without flavor and knead well. Initially the dough turns slightly sticky, but after thirty minutes of proofing under the towel it becomes obedient and perfectly rolled out. From it, you need to form thin cakes of the desired size and leave them for a few minutes for the approach.
For the filling, cut into cubes, straws or brusochkami ham, and mushrooms shinkuem plates and together with cubes or half rings of onions fry in oil in a frying pan, flavored with salt and pepper.
Rolls and slightly approached cakes are smeared with tomato sauce on one side and a mix of Italian dried fragrant herbs, then we spread the cut ham, cooled mushroom roast over the sauce, tear the components of the filling with cheese chips and cover with a free half of the flat cake. We protect the edges in a careful manner and lay the workpieces on an oiled baking tray.
For pizza "Calzone" it will be enough twenty minutes of stay in the oven heated to 200 degrees, so that it is completely baked and browned.
For a more effective appearance you can lubricate the surface of the products before baking yolk.
How to cook a closed pizza "Calzone" at home - recipe with chicken
Ingredients:
For the test:
- wheat sifted flour - 260 g;
- oil without olive flavor - 60 ml;
- fast yeast - 10 g;
- milk - 190 ml;
- granulated sugar - 10 g;
- table salt - 10 g;
For filling:
- breast chicken (fillet) - 290 g;
- fresh basil or other greens - to taste;
- mozzarella or other cheese - 240 g;
- champignons - 215 g;
- tomatoes - 235 g;
- ketchup or tomato sauce - 55 g;
- ground black pepper and table salt - 1 pinch;
- Dried oregano and basil - 5 g.
Preparation
In this version of the pizza "Calzone" the dough is prepared on the basis of milk. It should be heated a little, add sugar and yeast, give them a milk base dissolve and a little foaming.
In the next step, add the olive oil, salt, into the yeast mixture, sift the wheat flour and make the batch. The dough should turn out soft and only a little sticky. Leave it for the approach in the warmth under the towel.
During this time, prepare the filling for the calzone. In this case, take for this chicken fillet from the breast, cut it into small pieces and fry in oil in a heated frying pan until crusty. After that, we add freshly chopped mushrooms and fry them with meat, seasoning with salt and pepper in the process. At the end of the frying, we serve chicken-mushroom
From this amount of the test, you get two medium sized pizzas. You can if you want to make one big or three or four small. Roll out the dough not too thinly and lubricate the seam on one side with tomato sauce. On top distribute the fry from the chicken and mushrooms, then spread the slices of tomato, grated or sliced finely cheese and prirativaem at will with herbs. We protect the edges, covering the filling with a pre-free edge of the dough, and we send it on the baking sheet to bake in the oven. Depending on the size of the products, this will take from twenty to thirty minutes at a temperature of 190 degrees.