Step-by-step photo Recipe for the preparation of closed Pizza Calcone with ham and cheese. Closed Pizza "Calcone" with Ham Calcone with bacon and ham recipe

One of the options for pizza - Calcone - closed products in the form of a crescent, with a variety of and always juicy stuffing, it is convenient to hold in your hand, to do without a knife and there is on the go. Instrupping with a drink, tasty, appetizing and solid baking can replace a full-fledged lunch and give a long sense of a satiety, energy for a long time.

For the test, plant fits (better - olive) oil, and having in the covers, use it - Calcon with ham or other filling will receive a soft flavor.

Out of the yeast, sprinkle with sugar and leave for 15 minutes to activate / appear foam. Mix flour with salt, on fire to dissolve the foiled oil - fill to flour. In this recipe for wheat flour, oatmeal (1 to 1) was added, and the plasticity decreases, and it is more complicated to work with a test, but a new taste of a flour shell is manifested.

Add foam composition.

Parts pour warm water and knead homogeneous dough.

Divide in half, roll out round layers.

From one edge to lay out sliced \u200b\u200bby cubes, bars or in a different ham.

Add juicy tomatoes, some greens.

Sprinkle with raw chips.

To cover the free half, connect the joints, cut the non-zero cut, from above for ventilation and a peculiar decoration to leave 2-3 parallel cuts. Lubricate with a spoonful of water / milk with a yolk. Bake Calcone with ham 15 minutes in a hot oven at a temperature of 200 degrees.

Mix flour, yeast and 1.5 teaspoons of salt in a big bowl. Easy by adding gradually warm water and olive oil. Leave in a warm place for one and a half or two hours, smearing the surface with a small amount of olive oil.

Now let's make a stuffing. Mix cheese, egg yolk, garlic powder, tea spoon salt and pepper. Mix.

Now we take for the sauce. Fry finely chopped onions on the oil. Cooking about 5-7 minutes until it becomes transparent and a little greyhound. Add crushed garlic and prepare for another 30 seconds. Grind tomatoes in the blender and add to the bow. Cook for 20 minutes under the lid. Add herbs, salt and pepper. If it turns out too liquid, you can cook it for another 5 minutes.

Now we take the dough. Split it on 6 parts. Roll out each one, and then lay out the cheese mixture. Alleged ham on small cubes and sprinkle with it from above cheese. Protece the edges.

Lubricate with a small amount of olive oil, make small cuts. Sprinkle with salt, garlic powder and dried herbs to taste. Highup 20 minutes at maximum temperature. Serve with sauce!

Have you ever heard about Calzone Pizza? Her main advantage is that this pizza is closed, that is, is a filling cake inside. Why dignity? Yes, because such a closed Pizza Calcone is very convenient to take with him to work or on the road - you can not fear as it will take the transportation. Let's say if you are going on a trip by train, then the best option of satisfying snack is a closed Pizza "Calcone". Moreover, it is good and hot, and cold: the perfect road eating!

I can not name the recipe closed Pizza Calcone simple, but for you I prepared a step-by-step recipe with a photo, where it is painted in detail how to cook Pizza Calcone at home so that it turns out the same delicious, ka Motherland in Italy.

Ingredients:

For dough:

200 g sizzy wheat flour;
2 tsp with a small slide dry high-speed yeast;
1 incomplete tablespoon of sugar;
1 teaspoon salt with a small hill;
1 tsp. olive oil;
90 ml of water temperature.

For sauce:

4 tbsp. l. chopped tomatoes in their own juice without skins;
1 tbsp. l. tomato paste;
1 tsp. dried basil;
2 tsp olive oil.

For filling:

200 g of ham;
100 g of solid cheese.

For decoration:

1 yolk;
1 tsp. dried basil.

How to prepare Pizza Calcone:

Preparing the dough. We connect flour, oil, salt, sugar and yeast.

Mix the mixer and add water.

Mix the mixer again.

We collect dough into the ball.

And we mix well with your hands - about 5 minutes. The dough will become soft, uniform, will not stick to the hands. We put the dough into a container, lubricated with a small amount of oil, then turn over - so that the oil is and on a different surface of the test.

We cover the tank with a food film or a towel and send it to a warm place to frozen. For 40-50 minutes, the dough should increase in the amount of twice.

We divide the dough on 3 equal parts.

Each part is laying onto the work surface, piled up with flour, or silicone mat. Roll over in a circle with a diameter of 18-20 cm. If the circle turned out not very smooth, then it can be trimmed along the contour suitable for the size of the plates.

We mix all the ingredients for the sauce. It should turn out enough thick.

We lay out the sauce on half the circle of the test, retreating at the same time at the edges of 1.5 -2 cm.

Top on the sauce put the ham, cut into cubes, and cheese, grated on the grater.

We close the filling of the second half of the dough and are well replaced by the edges.

The same actions are carried out with the other pieces of the test. We should have 3 Pizza "Calcone". We lay out pizza on the baking sheet, covered with baking paper or silicone rug. We lubricate the yolk and sprinkle with the basil.

Calorie: Not specified
Time for preparing: Not indicated

Calcone is one of the types of Italian pizza. In composition, it is absolutely no different from the ordinary, to which everyone is accustomed. The filling can be any, to his taste, the same applies to the test. The difference consists in the form of preparation. Top on the dough is placed filling and baked. Calcone is a closed pizza, traditionally in the form of a crescent. All the most delicious turns out inside, between two layers of the test, thanks to which the dish is obtained more juicy.
Prepare today Calzone with ham and cheese.

Required components:
For dough:
- 250 ml. milk (acidic),
- 25 g. Sugar sand,
- 20 years of fresh yeast,
- 1/2 stack. vegetable oils
- salt,
- 2 eggs,
- 400 g. Flour.

For filling:
- 1 ban. Maslin,
- 200 g. Hams,
- 100 ml. ketchup
- 1 small bulb,
- 150 G. Russian cheese,
- 1 egg (for a crust).

How to cook with photo step by step

1. Prepare everything you need for the test. Get out of the refrigerator in advance so that everything becomes room temperature.

3. Yeasts to open their hands, mix to completely dissolve them. Pour 1 stack. flour. The amount of flour at this stage of the dough kneading for Calcone does not play a special role, the main thing is that the dough is not too thick.

If everything is done correctly, the yeast is fresh and high-quality, after a quarter of an hour, the dough will rise and covered with bubbles.
5. Smash the eggs, pour vegetable oil and wash everything well.

6. Add more flour. You need to bring the dough to such a consistency so that it can hardly interfere with a spoon.

7. Leave in a warm place, covering the top with a towel, for 30-40 minutes. This time is necessary for the active activity of yeast.
8. Prepare all products for the filling of the future pizza.

9. Take a piece of yeast dough, knead a little with flour and roll out to thickness 3-4 millimeters. With the plate cut a circle. If you want to bake Calzone with ham and small cheese, you need to take a plate of smaller diameter.

10. Lubricate one half with ketchup, put the ham cut with cubes.

11. Then decompose the maslin circles and finely chopped onions.

12. Sprinkle with grated cheese. On the other half of the circle, apply longitudinal notches. Through them will leave hot steam during baking.

13. To form Calcone in the form of a crescent, the edge is beautifully wrapped.

14. Lubricate a whipped egg and in the oven for 25 minutes, the temperature is 180-190 degrees. The top should be twisted.

15. Serve Calcone with a filling of ham and cheese in a warm form. In addition, you can offer any sauce, greens.
With such a dish, you will decide forever for yourself,

Pizza love almost everything. Some love pizza thin, others - more more and more filling. This recipe for delicious lovers in large quantities :) Calcone is an Italian closed pizza, akin to our Russian pie, but he has a typical filling for pizza. It is done easy, it turns out very tasty.

To begin with, we put the dough, because it is yeast and takes time. If you still do not have a well-established recipe, you can see my dough for pizza here. While the dough rises, prepare the sauce for lubricating the dough and stuffing.

Now we will deal with stuffing. Mushrooms clean, cut into slices. Onions cut a small one.

In a preheated frying pan, fry mushrooms with onions, salt, pepper on olive oil.

Now we cut the ham. You can cut into cubes, you can slices - as you like more.

Cheese rubbed on a coarse grater. Well, the filling is ready and, if the dough it approached, start doing our pizza.

Dough roll in oval pellet. It should not be very thin, so count what amount you need. I usually share in half the resulting dough, and then roll off. This is enough for 2 pizza.

Now half of the dough lubricate the sauce, leaving 1.5-2 cm at the edges. On the sauce put the filling - ham, mushrooms with bow, cheese.

If you wish, you can pour a chopped greens on top of mushrooms. It would be nice to sprinkle all this beauty with olive herbs or pink ground pepper.

Cover the filling of the second half of the dough. The edges first simply connect, slightly squeezing the dough, and then you can make a pretty "shoving".

We turn on the oven to warm up to 200 degrees. Lubricate the baking sheet with olive oil, put our calzon on him. To give an outlet of a couple, in several places pizza pizza plug.