Here, in the Apennines, closed homemade pizzas are also very popular, which even beginners can cook: I will share with you a real Italian recipe for homemade closed pizza with melted cheese, mortadella sausage and rosemary today!
And, as always in Italy, other Mediterranean cities of the country dispute the right to authorship of the recipe for the very first pizza with Naples. Let's try to understand the history of pizza? According to historical records, the first mention of the "progenitor" of modern pizza baked in wood ovens dates back to 1600 BC. In the Middle Ages, pizza became a flatbread that the poor seasoned with garlic, lard, and coarse salt, and the rich ate with basil and cheese. The first written references to the word "pizza" are found in Gaeta in 997 in the folk "vulgar" Latin, in Penn in 1200, and then in many Italian cities like Rome, Pesaro, Aquila ... And only in the 16th century in Naples bread the flatbreads were given the name "pizza", cutting off the familiar word "pitta", unleavened bread, for convenience in speech.
And the modern version of pizza came into general use only with the discovery of America and the importation of tomatoes from Peru to Europe. At first, tomatoes were used exclusively for making tomato sauce, seasoned with salt and basil, and only later did someone come up with the idea to try this sauce with pizza. And pizza came to America along with Italian emigrants: this is how New Yorkers got acquainted with real Neapolitan pizza. Meanwhile, in Naples, mozzarella has also been added to pizza: the famous local pizzaiologist Raffaele Esposito prepared pizza with tomato sauce, basil and mozzarella in honor of Queen Margherita of Savoy, wife of King Umberto I of Italy.
In fact, as the legend says, the pizzaiol made as many as three pizzas for the royal person, but only a three-color one, reminiscent of the Italian flag, and the queen chose it. This is how Margherita pizza was born. Now in Italy there are dozens of different types of pizza.
Did I whet your appetite? Then why not try making real Italian pizza at home? I am happy to share a detailed recipe for a closed pizza with mortadella sausage, melted cheese and rosemary. This kind of pizza in Italy is also called focaccia- this is how my Italian mother-in-law calls this dish, but her son, who is also my husband, insists on the name “closed pizza”. By the way, if desired, mortadella and melted cheese can be replaced with prosciutto ham and mozzarella cheese, only then refuse to use rosemary.
So, you will need:
FOCACCIA CLOSED PIZZA RECIPE
NECESSARY:
For test:
250 g warm water
500 g flour
25 g brewer's yeast
5 st. l. olive oil
15 g salt
2 tsp Sahara
For filling:
200g Mortadella sausage, thinly sliced
5 slices of melted cheese
Several grains of coarse salt
Rosemary to taste
HOW TO COOK:
1. Prepare bread dough. In a small bowl, dissolve the yeast along with half a glass of warm water and 2 teaspoons of sugar. Stir, cover the bowl with a plate and set aside until foam begins to form on the surface. Meanwhile, dilute the salt in the remaining water.
2. Pour flour into a large bowl, make a small hole in its center, add yeast, olive oil, water and salt there and knead the dough (knead for at least 10 minutes). Leave the dough to rise in a warm place, covered with a clean towel, for about 2-3 hours.
Lay out thin slices of mortadella
3. Cook pizza: when the dough rises, divide the dough into two parts, roll out the first half, put in a round baking sheet, pre-greased with olive oil, pierce with a fork in several places.
The article discusses the preparation of a masterpiece of Italian cuisine, the most popular types of Italian closed pizza. Does the name "calzone" remind you of anything? Well, of course, underpants, underpants ... We don’t know what the Italian comedians wanted to say, calling closed pizza in this way, but the fact remains. However, the Italians also call their underpants-underpants (Italian calzone) the word pantaloni (pantaloons). A closed calzone pizza better retains all the juiciness and taste of its filling.
Variant of figured cutting of pizza - calzone
More often, calzone pizzas are cut in the shape of a crescent, placing the filling on one half of the rolled dough circle, then closing with the other half and carefully pinching the edges. It turns out a kind of portioned pie.
Pizza - calzone with mushrooms
Ingredients for pizza - calzone with mushrooms:
For tomato sauce:
- 3 fleshy tomatoes (580 g)
- 3 garlic cloves
- 3 art. tablespoons chopped fresh basil leaves
- 1/4 teaspoon dry ground oregano
- 1/4 teaspoon dry ground thyme
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 2 tbsp. spoons of olive oil
- ground pepper to taste
For test:
- 370 g flour
- 210 ml warm water
- 1 teaspoon dry yeast
- 2/3 tsp salt
- 2 tbsp. spoons of olive oil
For filling:
- 150 g fresh champignons
- 300 g fresh chanterelles
- 15 dried shiitake mushrooms (25 g) or 100 g fresh mushrooms (you can combine the mushroom assortment for the filling yourself according to taste and availability)
- 200 g spinach leaves (weight of peeled leaves without stalks)
- 200 ml tomato sauce
- 2 balls of pickled mozzarella (2x125 g)
- 50 g butter
- 2 tbsp. spoons of olive oil
- 4 sprigs fresh thyme
- 3 garlic cloves
- pepper mill
Moreover:
- baking parchment
- a small amount of flour (for rolling out the dough)
- 1 st. a tablespoon of olive oil (for greasing products before baking)
Preparing pizza calzone:
Preparing Tomato Calzone Pizza Sauce
Punch the tomatoes with a blender and pass through a fine sieve.
Finely chop the basil leaves.
Cut the garlic into small cubes.
Heat the olive oil in a saucepan and fry the garlic in it until light golden brown.
Add mashed tomatoes, basil, thyme, oregano, salt, sugar and pepper to the garlic.
Reduce the mixture to 200 ml over medium heat (it will take you about 30-40 minutes; do not cover the saucepan with a lid).
ready sauce
Preparing pizza calzone dough
Sift the flour into a bowl.
Dissolve salt and yeast in lukewarm water.
Make a well in the sifted flour, pour in the yeast water and olive oil.
Knead the dough (well-kneaded dough should be homogeneous and not sticky to your hands).
Transfer the dough to a clean bowl, after lubricating its walls and bottom with vegetable oil, cover with a towel.
Place the dough in a warm place and let rise twice, punching it down after the first rise.
Ready dough
PREPARING THE FILLING:
Pour boiling water over shiitake for 1 hour, drain on a sieve.
Cut chanterelles, mushrooms and shiitake not very finely (leave small mushrooms whole).
Sort the spinach, separate the leaves from the stems and chop coarsely.
Cut the garlic into cubes.
Remove the leaves from the thyme (you don't need the twigs).
Cut mozzarella into small pieces.
Heat a frying pan with olive oil and fry the mushrooms, adding garlic and thyme (the juice from the mushrooms should be completely evaporated).
Add a piece of butter to the fried mushrooms, mix and pour in the tomato sauce.
After that, cook over low heat, stirring, for about 3 minutes. Add spinach to the mushrooms and cook, stirring, for another 5-7 minutes until the liquid has completely evaporated (maximum heat).
After the dough rises for the second time, punch down. Divide the dough into four equal parts.
Lightly dust the work surface of the table and the rolling pin with flour. Roll out each part of the dough into a circle with a diameter of 24-25 cm.
Place 1/4 of the filling on each half of the “test circle” (leave 2.5 cm from the edges empty).
Top with mozzarella slices and season lightly with salt and pepper.
Cover each "circle" with the second half of the dough. Pinch the edges tightly.
Preheat the oven to 200 gr. WITH.
Put the products on a baking sheet covered with baking paper.
Brush the surface of the calzone with olive oil and sprinkle with coarse salt, if desired.
(NOTE: In the absence of coarse salt, it is easy to prepare it by making a saturated saline solution in boiling water - about 380 grams of salt per liter of solution, then pouring it into a wide plate and letting it dry.)
Bake the pizzas for about 15 minutes until nicely golden.
Serve the calzone hot or cold. Separately, serve cooked tomato sauce and olives on a plate in a gravy boat.
Pizza calzone with minced meat, mushrooms and cheese
Ingredients for pizza - calzone with minced meat, mushrooms and cheese:
For test:
- 1 sachet of yeast (11 g)
- 1 glass of warm water
- 1 tablespoon sugar
- 2 tablespoons vegetable oil
- 1 teaspoon salt 400-450 g flour
For filling:
- 600 g minced meat
- 1 bulb
- 150-200 g mushrooms
- 2-3 tomatoes
- 150-200 g mozzarella cheese (can be different according to taste and availability)
Cooking pizza - calzone with minced meat, mushrooms and cheese:
Dissolve yeast in a cup of warm water with sugar.
In a large bowl, mix butter, salt and flour.
Add yeast mixture and mix until smooth.
The dough should have the following consistency:
Roll the dough into a ball and leave in a warm place for 30 minutes.
Fry minced meat with onions, add mushrooms and fry until the liquid evaporates.
We divide the dough into portioned pieces (4-5 pieces) and roll each part on a floured surface into a circle.
We spread the fried minced meat with mushrooms on half the dough circle, put the pieces of cheese and slices of tomatoes on top.
We close the pizza with the free half of the dough in the form of a crescent and pinch the edges tightly. Leave to proof for 15 minutes.
We bake for about 25 minutes in preheated to 220 gr. From the oven.
15 minutes after the start of baking, take out the pizza and gently grease it with melted butter.
Return to oven for 10 minutes until fully cooked.
Pizza calzone with minced meat, tomatoes and cheese
Ingredients for pizza - calzone with minced meat, tomatoes and cheese:
For test:
- 2 cups of flour,
- 3/4 cup milk
- 1 tablespoon of granulated sugar,
- 1 teaspoon dry yeast
- 3 tablespoons of vegetable oil,
- a pinch of salt
- 1 yolk - for lubrication of products before baking.
For filling:
- 400 g mixed minced meat (pork-beef),
- 400 g canned or fresh peeled tomatoes,
- 1 onion
- 1 garlic clove
- 125 g mozzarella cheese
- vegetable oil,
- basil greens,
- spices to taste.
Cooking pizza - calzone with minced meat, tomatoes and cheese:
Milk is heated to 28-30 gr. C, dilute yeast, granulated sugar in it, set the dough to come up for 20 minutes.
Add salt, dough, olive oil to the flour and knead the dough, cover and leave to rise in a warm place for one and a half to two hours.
Then we prepare the filling.
We clean the onion and garlic, chop, fry in oil, add the minced meat, fry until the minced meat is ready, add the tomatoes, salt and simmer together for 6-7 minutes.
We cut the cheese into pieces, chop the greens.
We roll out the dough into a circle, put the filling on one half of the circle, put pieces of mozzarella on top, sprinkle with herbs, spices, dry herbs.
We cover the filling with the second half of the rolled out dough, pinch the edges beautifully, grease with yolk.
We place pizzas on a baking sheet, greased with oil, put in preheated to 200 gr. From the oven and bake for about 15 minutes until nicely browned.
Pizza calzone with vegetables
Ingredients for pizza - calzone with vegetables:
- Wheat flour - 500 g
- Dry fast-acting yeast - 5 g
- Olive oil - 90 ml (30 ml for dough, 50 ml for frying the filling, 10 ml for greasing)
- Salt - 1/2 tsp
- Onion - 1 pc. (100 g)
- Garlic - 3 cloves
- Zucchini - 800 g
- Canned tomatoes in own juice - 800 g (you can take fresh ones)
- Fresh green basil - 30 g
- Capers - 15 g
- Mozzarella - 100 g
Cooking pizza - calzone with vegetables:
Sift the flour into a large wide bowl or directly on the table, add salt and yeast, make a well in the middle and pour 300 ml of water mixed with olive oil (30 ml) into the well. Gently mix until the dough is homogeneous and plastic, gradually collecting flour from the edges.
Then we knead the dough, stretch it, roll it up again, slap it on the table, sparing no effort. It should become very elastic and come off your hands and the table. Then we close the dough and put it in a warm place without drafts to rise.
While the dough is rising, make the filling. Pass the onion and finely chopped garlic in olive oil (60 ml), add the zucchini cubes and tomatoes along with the liquid.
After mashing the tomatoes, simmer the vegetables without a lid over low heat for about 20 minutes so that they become quite soft and the sauce thickens a little.
When the filling is ready (thick enough), add basil leaves, capers and salt to taste, turn off the heat and stir.
When the dough has increased in volume by 2-2.5 times, knead it again and divide it into 4 parts. Roll out each piece into a circle about 0.5 cm thick. On half of each circle lay out the filling and a couple of balls of mozzarella.
Cover the filling with the free part of the dough.
We pinch the edge carefully and firmly.
Do you want to surprise and please your family or friends at the same time? Bake for them, and of course for yourself pizza, but not ordinary, but closed.
It is prepared no more complicated than the classic Margarita, while it turns out to be very juicy and unusual, thanks to its crescent-shaped shape. Such pizza can be made with any topping and even sweet.
I will share with you the recipe for a closed pizza calzone with chicken. It is prepared quickly and easily, try it - you will not regret it.
Kitchen appliances and accessories: baking sheet, sieve, scales, knife, bowl, board.
Ingredients
How to choose the right products
Use quality tomato sauce, consisting of tomato, salt and sugar. It should not contain any other additives. It will be just fine if you make the sauce yourself by chopping a few meaty tomatoes in a blender, adding a little salt and Italian herbs. You can also use canned tomatoes in their own juice, after draining excess liquid. Such tomatoes have a neutral taste, so they are an ideal base for the sauce. Do not use tomato paste or ketchup- they are absolutely not suitable for calzone.
The perfect cheese for pizza is, of course, Mozzarella. It will melt and taste delicious. If you want the crust to stay crunchy, use a special pizza mozzarella. It is drier, denser and rubbed on a grater. If you don't have mozzarella, get brie, parmesan, or cheddar.
It is advisable to use cherry tomatoes or plum tomatoes- they will not give too much juice, and the cake will remain crispy.
Step by step cooking
- In a bowl, mix 250 grams of flour, a teaspoon of sugar, salt and dry yeast.
- Pour in 200 ml of warm milk and 3 tablespoons of oil (preferably olive oil).
- Knead a homogeneous dough.
- Cover it and put it in a warm place for half an hour.
- Divide the dough into 2 parts and roll each into a round cake.
- Lubricate half of the cake with 2 tablespoons of tomato sauce.
- Sprinkle with ground oregano.
- We spread 100 grams of smoked chicken fillet cut into thin slices.
- Thickly put on top of the basil leaves and sliced \u200b\u200btomatoes. You can salt it a little.
- Top with 100 grams of chopped mozzarella.
- We pinch the edges well, give the pizza a crescent shape and grease it with an egg. In the same way we prepare the second pizza.
- We bake them in a preheated oven at 200 degrees for 20 minutes. Ready pizza is served hot, cut into pieces.
- Milk to prepare the dough, it must be warm, 30-40 degrees. Never hot, otherwise the yeast will die.
- If you don't want to make yeast dough and wait for it to rise, make a covered pizza from store-bought puff pastry. To do this, cut off the necessary piece of dough, roll it thinly, and then do everything in the same way as in this recipe.
- You can add stuffing products according to your taste and desire- for example, fried mushrooms with onions, bell peppers or olives.
Other cooking options
Cook delicious, and write about the results in the comments. In the vast culinary world there is always a place for your most daring experiments. Good luck and bon appetit!
pizza recipe
How to make a closed calzone pizza at home. Classic recipe with step by step photo and video instructions. Cooking fast and fun.
2 h
250 kcal
5/5 (2)
Today we will talk about the unique Italian pastry about the pizza calzone. This pizza is unique in that it is closed. We are all used to the fact that pizza is always open. Therefore, such a dish will not only please your household or guests, but will truly surprise them.
Closed pizza with chicken "calzone" will suit not only the everyday table, but also the festive one!
What you need to know before cooking
Kitchen appliances:
- Containers for ingredients.
- Oven.
- baking sheet
- Serving plates.
- Towel.
- Cutting board.
- Rolling pin.
- parchment paper.
Ingredients:
How to choose ingredients:
- For pizza "calzone" you will need products of the "first" freshness.
- Flour should be chosen only the first grade.
- Pay attention to the mushrooms, they must be of high quality and fresh.
Step by step recipe
- Take fresh milk and warm it up. Do not boil it, it should only be warm.
- Pour warmed milk into a deep bowl and add sugar and yeast to it.
Stir your mixture thoroughly.
- Cover the bowl tightly with a thick cloth, preferably a towel, and place it in a warm place for 15-20 minutes.
- After 20 minutes, remove the mixture and add three tablespoons of vegetable oil to it, then salt and flour. Now knead the dough. It is better to knead with your hands.
- Cover the kneaded dough again with a thick towel or cloth and place in a warm place. Let the dough "rise" and insist. This should take no more than 50 minutes.
- While the dough is resting, you can start preparing the filling. To do this, finely chop the fillet on a cutting board.
- Take the mushrooms and wash them very well. After that, they need to be cut. The same actions should be done with tomatoes.
- Take the mozzarella and cut it into circles. Chop the basil and heat the pan. Add vegetable oil to the pan.
- You can put our fillet in the pan and fry it. To it should be added mushrooms and spices to taste. Then add dried oregano in the amount of three teaspoons. After adding oregano, you need to turn off the heat and mix our stuffing well.
- Now take the dough and divide it into three parts. Each part should be rolled into circles.
- On each circle you need to spread the tomato paste. This needs to be done only in one half of the circle. Put the mushrooms along with the fillet on the tomato paste. Put chopped tomatoes and basil on top of the fillet. Place the mozzarella on top of the basil.
- Now we need to cover the filling with the second part of the dough and tightly clamp the edges. Preheat the oven to 180 degrees Celsius. Our baking sheet needs to be greased with oil and put parchment paper on it. Now we put our pizza on a baking sheet and grease it on top with the yolk of one egg.
- We bake pizza for about forty or thirty minutes. After that, you can safely serve the finished calzone pizza to the table.
Thus, we got a very tasty and healthy homemade pizza.
Video cooking recipe
I suggest you familiarize yourself with a good example of the preparation of this miracle of cooking. This will not only help you cook such a dish faster, but also tastier! The video will give you the opportunity to see the whole process and its subtleties. https://www.youtube.com/watch?v=qh8vZ__tSjQ&feature=youtu.be
Pizza is best served as a main dish. It blends best with soft drinks. In addition to these drinks, tea is also suitable. But in this case, it should be sweet enough.
