Making Calzone Pizza and Building our First Brick Cooking Stove

Name: Making Calzone Pizza and Building our First Brick Cooking Stove
Prep time: 1 hr
Cook time: 15 min
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: For the dough; 5 cup AP flour; 2 tbsp. Instant yeast; 1 tbsp. Salt; 1 3/4 cup Water, lukewarm; 1 tbsp. Olive oil; For the tomato sauce; 3 medium Onion, sliced; 1 Garlic bulb, sliced; 2 tbsp. Olive oil; 1 tsp. Salt and pepper, to taste; 2 cup Peeled tomatoes; For the filling; 1 cup Mushroom; 1 large Red bell pepper; 1/2 cup Beef Chorizo slices; 1/2 cup Mozzarella cheese; 1 tbsp. Parsley

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A calzone is an oven-baked, folded pizza that has sealed edges so all the good stuff stays in! The dough is traditionally a bread dough made with flour, yeast, salt, and water. Watch more videos from Country Life Vlog at their YouTube channel.

Recipe

PRE TIME: 1 hr

COOKING TIME: 15 min

TOTAL TIME: 1 hr 15 min

2 SERVING

Ingredients:

For the dough
5 cup AP flour
2 tbsp. Instant yeast
1 tbsp. Salt
1 3/4 cup Water, lukewarm
1 tbsp. Olive oil
For the tomato sauce
3 medium Onion, sliced
1 Garlic bulb, sliced
2 tbsp. Olive oil
1 tsp. Salt and pepper, to taste
2 cup Peeled tomatoes
For the filling
1 cup Mushroom
1 large Red bell pepper
1/2 cup Beef Chorizo slices
1/2 cup Mozzarella cheese
1 tbsp. Parsley

Directions:

In a large bowl, add the flour, instant yeast, salt, and water. Knead the dough with your hands until it's smooth and elastic, about 7 to 10 minutes, adding more as necessary to make a soft, smooth dough.

Add olive oil to the dough and knead it with 1 more minute. Cover it, and let it rise for 1 to 2 hours, whatever fits your schedule.

Gently deflate the dough, and divide it into two pieces. Knead lightly to form 2 dough balls. Cover and let the dough rest to relax it and make it more cooperative.

In a large skillet over medium heat, add olive oil and sautee the onion and garlic until fragrant. Season with salt and pepper to taste. Add peeled tomatoes and cook for 15-20 minute until it's reduced by 30%.

Slice the mushroom and red bell pepper.

On a working surface, sprinkle a little four. Shape each dough ball into a 10x5-inch rectangular circle.

On half of each dough circle, add equal parts tomato sauce, red bell pepper, sliced mushroom, and beef chorizo slices. Then, top with Mozzarella cheese and parsly. Make sure to leave a little room around the edges so you can crimp the calzone shut.