Calzone mozzarella, ricotta and vegetables

In addition to the time of preparation and cooking, you have to count 1 hour and 40 minutes for the rest of the dough.

Dissolve in 10 cl of lukewarm water, half a teaspoon of salt.

Add the baking powder and add to the flour mixture, along with oil and other 20 cl of water.

Work the mixture with your hands until you get a paste supple and firm.

Form a ball and let it rise for an hour.

Scrape the carrots, wash and dry it.

Cut it into cubes.

Peel the leek and cut into rings.

Check the courgettes, wash, dry and cut into slices.

In a pan heat a tablespoon oil, add vegetables, add salt and let them Brown.

Wash spinach thoroughly.

Cut the clove of garlic.

In a pan, heat a tablespoon of olive oil, add the garlic and let it FRY.

Then add the spinach and heat to spirited flame until they are wilted.

After an hour of rising of the dough, knead dough with your hands and let it rest for another forty minutes.

Spending the time necessary to raise the dough, divide it into four equal parts and stendetele into four thin discs of 18 cm of diameter.

Turn on oven to 220 degrees.

Crumbled ricotta with a fork.

Cut the mozzarella into slices and arrange on one half of each disk of dough.

Add all the vegetables already prepared, add salt and pepper and spread the ricotta.

Close the dough to form the calzones and sealed the edges by pressing with your fingers.

Grease a baking plate and posatevi over the four press.

Distributed on the surface of each calzone a bit of tomato sauce, lightly salted and sprinkled with a drizzle of oil.

Put the plate in the oven and simmer for 30 minutes.

Baked and served immediately.

Suggested wine: Chardonnay.