Calzone barese
Instructions
Pour the flour onto the work surface and mixed with dilute yeast in a little warm water, a pinch of salt and half a cup of oil.
Work the dough.
Cover with a cloth and let it rise for 60 minutes.
In a saucepan, with half a glass of olive oil, wither a sliced onion and add the peeled and chopped tomatoes.
To restrict.
Add salt, pepper and olives pitted and finely chopped.
Remove the saucepan from heat and add to the sauce salted ricotta sieved.
Mix.
Roll out the dough into two layers one larger than the other.
With the biggest line a greased baking oil, sprinkle with the sauce and cover with the other sheet by folding the edges over each other.
Bake at 240° c for 20 minutes.
Ingredients and dosing for 4 persons
- 500 g of flour
- 25 g of brewer's yeast
- 400 g of ripe tomatoes
- 150 g of ricotta salata
- 100 g of black olives
- 1 onion
- 1 glass of olive oil
- Salt
- Pepper
- For the pan:
- Olive oil