Anchovy Calzone
Anchovy calzone is a true Mediterranean delicacy, combining the intense flavors of the sea with the classic Italian stuffed pizza. The salty character of the anchovies and the pleasant bitterness of the olives create a perfect pairing with the spicy tomato sauce and melted cheese. This calzone is the perfect choice for those who want to try a characterful, Mediterranean-inspired dish.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour, yeast, and salt. Add the olive oil and lukewarm water, then knead until you have a soft, but not sticky, dough. If it's too dry, add a little more water.
2
Cover the dough with a clean kitchen towel and let it rise in a warm place for about an hour, or until doubled in size.
3
Mince the garlic and sauté it in a little olive oil in a saucepan. Add the tomato sauce, oregano, basil, and black pepper. Cook for 5 minutes to allow the flavors to meld.
4
Finely chop the anchovies and olives, then stir them into the tomato sauce.
5
Divide the risen dough into two equal portions, then roll each out into a circle about 5 mm thick.
6
Spoon the anchovy tomato sauce onto one half of each dough circle, then sprinkle with the grated mozzarella and Parmesan cheese.
7
Fold the other half over the filling and press the edges firmly to seal, preventing the filling from leaking out.
8
Preheat the oven to 400°F (200°C). Brush the top of the calzones with beaten egg to give them a beautiful golden-brown color.
9
Place the calzones on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
10
Wait a few minutes before slicing to allow the filling to cool slightly.
