Calzone con Bietole e Olive
Use 1/2 of the basic pizza dough for 1 calzone.
For the filling
1+1/2 lbs of Swiss chard or fresh spinach
4 tbsp extra virgin olive oil
2 garlic cloves, minced (center removed)
3/4 cup of pitted black olives, halved
1/2 cup of fresh whole mozzarella drained and diced ( i also mixed in Tallegio cheese)
1/4 lbs (110g) of Speck or prosciutto crudo
Salt and pepper - to taste
(Optional) A pinch of chili pepper flakes
2bsp olive oil to oil pan
Coarse corn flour, to sprinkle over oiled pan
To top the calzone
1 garlic clove, minced
1tbsp extra-virgin olive oil
1/2 tsp crumbled try oregano leaves
(Optional) 1/4 tsp of hot chili pepper flakes
2 sprigs of rosemary, cut into 1-inch pieces
Preheat oven to 450
Remove stems from the chard or spinach and place the leaves in a bowl of cold water.
Wash thoroughly, changing the water several times.
Bring a stock pot of cold, salted water to a boil
Drain the chard and add to the pot
Cook uncovered until soft, over medium heat
Drain and squeeze excess water from the greens
Finely chop the greens
Heat the oil in a skillet over high heat. Add the chard and cook for 1 minute.
Lower the heat to medium, stir in the garlic and olives.
Season with salt and pepper
add chili flakes if using
Stir thoroughly and remove from heat. Let cool
Roll out the douch into a 16 inch or 40 cm disk.
Place the chard mixture over half of the circle (beause you're going to have to flip the other side over it)
Leave about 1-inch border clear in order to later seal the calzone.
Place the mozzarella and sliced prosciutto over the chard.
Fold the dough over the mixture, then pinch the edges of the calzone with your fingertips to seal it.
Oil a baking sheet and sprinkle with coarse corn flour. Place the calzone on the prepared baking sheet. Brush the calzone with the garlic and oil.
Sprinkle the dried oregano and hot chili pepper flakes (if using)
Insert the rosemary pieces evenly along he border.
Using a sharp knife, make three diagonal slits on the calzone.
Bake until crisp and golden (about 35-40 min)
Remove from the oven, drizzle with a little olive oil and sprinkle with sea salt.
Cut into slices and serve, preferably hot.
yield: 6 - 8 servings.