Chickpea Calzone
Calzone is a classic Italian stuffed pizza originally from Naples. Chickpeas are a special, nutritious ingredient that are a perfect alternative to traditional meat or vegetable fillings. This version has a protein-rich, creamy interior that harmonizes perfectly with the crispy baked dough and melting mozzarella. Chickpea calzone is a great choice for vegetarians or those who want to make their diet a little healthier.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour, salt, sugar, and dry yeast. Add the lukewarm water and olive oil, then knead into a soft, elastic dough. If it's too sticky, add a little flour; if it's too dry, add a little water.
2
Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
3
Meanwhile, mash the cooked chickpeas with a fork or immersion blender into a coarse puree. Add the finely chopped garlic and oregano, then mix well.
4
Grate the mozzarella cheese and prepare the filling.
5
Turn the risen dough out onto a floured surface and divide it into four equal portions. Roll each portion into a circle about 3 mm thick.
6
Place the chickpea filling on one half of each circle of dough and sprinkle with the grated mozzarella. Be sure to leave about 1 cm of space around the edges for folding.
7
Fold the dough in half to form a half-moon-shaped calzone. Press the edges firmly together, then use a fork to crimp them to prevent the calzone from opening during baking.
8
Brush the top of each calzone with a beaten egg to give it a golden brown color after baking.
9
Bake in a preheated oven at 400°F (200°C) for about 20 minutes, or until the calzone is nicely golden brown.
10
Let cool slightly, then serve fresh, perhaps with extra garlic dipping sauce.
