Closed pizza

Stromboli pizza with chicken cheese and sweet peppers

Stromboli is a pizza roll, the recipe for which was invented by the Americans. In this version of the closed pizza, we prepare the filling from chicken breast with sweet bell pepper and 2 types of cheese - mozzarella and parmesan. After proofing, the yeast dough becomes noticeably puffy.

Closed pizza with minced beef and cheese

flour, yeast (dry), olive oil, sugar, salt, milk, water, ground beef, mozzarella, cheese (hard types), tomato, onion, egg, vegetable oil, dark pepper (ground), salt,

section: Closed pizza

Closed pizza with minced meat and vegetables

flour, egg, milk, yeast, vegetable oil, sugar, salt, minced meat, carrots, onions, garlic, egg (yolk), greens (any kind), mayonnaise, vegetable oil,

section: Closed pizza

Closed pizza with sausage and ham

flour, yeast (dry), vegetable oil, salt, water, any sausage, ham, cheese (hard types), onions, carrots, eggs, vegetable oil, ketchup,

section: Closed pizza

Closed pizza with sausages

flour, yeast, sugar, milk, sausages, cheese (hard types), eggs (hard-boiled), cucumber, mayonnaise, mustard, vegetable oil, salt,

section: Closed pizza

Closed pizza with ham, cheese and vegetables

flour, vegetable oil, yeast (dry), water, salt, ham, mozzarella cheese, ricotta cheese, carrots, tomato, bell pepper, onion, egg (yolk), tomato juice, vegetable oil, dark pepper (ground), salt ,

section: Closed pizza

Closed pizza with bacon, ham and mushrooms

flour, yeast (dry), vegetable oil, salt, water, bacon (fried), ham, cheese (hard types), mushrooms (canned), eggs, ketchup, vegetable oil,

section: Closed pizza

Closed pizza with dry-cured ham

flour, yeast (fresh), milk, sugar, vegetable oil, salt, cottage cheese (10%), cheese (hard types), dry-cured ham, egg (yolk), vegetable oil, dark pepper (ground), salt,

section: Closed pizza

Closed pizza with ham and cheese

flour, yeast (dry), egg, salt, sugar, olive oil, water, ham, any cheese, parsley, tomato paste, olive oil,

section: Closed pizza

Closed pizza with salts and mozzarella

flour, yeast (dry), egg, milk, honey, olive oil, salt, water, salami, mozzarella, tomato paste, onion, basil, olive oil, sugar, dark pepper (ground), salt,

section: Closed pizza

Closed pizza with ham and mozzarella

flour, yeast (dry), sugar, milk, salt, ham, cherry tomatoes, garlic, parsley, onions, olive oil, white wine, water, salt,

section: Closed pizza

Closed pepperoni pizza

flour, olive oil, yeast (compressed), salt, sugar, milk, pepperoni, cheese (hard types), tomato, olive oil, dark pepper (ground), salt,

section: Closed pizza

Closed pizza with ham, tomato sauce and basil

flour, yeast (dry), sour cream, sugar, milk, ham (raw smoked), mozzarella, parmesan, olives (pitted), eggs, onions, olive oil, parmesan (grated), salt, oregano, tomato (peeled) , garlic, onion, bay leaf, carrots, olive oil, salt, sugar, oregano (dried), water,

section: Closed pizza

Closed pizza with ham, salami and sweet pepper

flour, milk, yeast (dry), sugar, olive oil, tomatoes (peeled), salami, ham, cheese (hard types), bell pepper, Italian herbs,

section: Closed pizza

Closed pizza with chicken and cheese

flour, yeast (dry), warm milk, vegetable oil, sugar, water, salt, chicken, cheese (hard types), chili pepper, onion, zucchini, oregano,

section: Closed pizza

Closed pizza with chicken and pineapple

flour, yeast (dry), butter, sugar, water, salt, chicken, pineapples (canned), any cheese, egg, tomato, mayonnaise, ketchup,

section: Closed pizza

Closed pizza with chicken breast and sweet pepper

flour, sugar, yeast (dry), milk, vegetable oil, salt, chicken breasts, tomato, bell pepper, onion, egg, dark pepper (ground), salt,

section: Closed pizza

Closed pizza with chicken breast and zucchini

flour, milk, vegetable oil, sugar, yeast, salt, chicken breasts, mushrooms (canned), cheese (grated), carrots, zucchini, vegetable oil, oregano, dark pepper (ground), turmeric, water, salt, tomato juice, bouillon cube, sugar, chili (ground), salt,

section: Closed pizza

Closed pizza with chicken and potatoes

flour, margarine, yeast (dry), egg, drink, olive oil, water, salt, chicken, potatoes, onions,

section: Closed pizza

Closed pizza with Caesar sauce

flour, yeast (dry), milk, salt, chicken, butter, tomato, garlic, egg (yolk), sour cream, lemon juice, mustard,

section: Closed pizza

Closed pizza with champignons and cheese

flour, yeast, sugar, olive oil, water, salt, mozzarella cheese, champignons, bacon, olives, tomato paste,

section: Closed pizza

Closed pizza with mushrooms and zucchini

flour, egg, milk, vegetable oil, sugar, water, salt, chicken, champignons, cheese (hard types), bell pepper, onion, zucchini, oregano, butter, tomato (mashed), sugar, water, salt ,

section: Closed pizza

Closed pizza with zucchini and mozzarella

wheat flour, yeast (dry), olive oil, sea salt, tomatoes, zucchini, mozzarella cheese, capers, basil, onion, garlic,

section: Closed pizza

Closed pizza with zucchini puree

flour, milk, egg, yeast, vegetable oil, sugar, salt, zucchini puree, carrots, onions, egg (yolk), greens (no matter what), garlic, mayonnaise, vegetable oil,

section: Closed pizza

Closed pizza with broccoli

flour, yeast (dry), sugar, milk, butter, broccoli, egg, onion, tomato, vegetable oil, dark pepper (ground), salt,

section: Closed pizza

Closed pizza with pineapples

flour, yeast (dry), salt, sugar, milk, olive oil, chicken breast (smoked), pineapple (canned), mozzarella, parmesan, tomatoes (peeled), bell pepper, olive oil,

Calzone - closed pizza

Italian cuisine, at first, is associated with world-famous dishes - pasta and pizza in various versions. In different regions of Italy, pasta is prepared differently, pizzas are special and completely different, cooking varies very significantly. In the central and southern regions you can find pizza that is not round, but similar to a crescent. This calzone is a specially shaped “closed” pizza or pie.

The dough may not differ enough from the usual one, but the composition of the inside is more ordinary, and usually consists of mozzarella and tomatoes, and from time to time sun-dried tomatoes. In some types of calzone, salami or pepperoni and greens - spinach, basil, oregano - are added to the filling. I read somewhere that at first only cheese and tomatoes were added to the filling, and local names for closed pizza can be panzerotti or panzerotto.

The distinctive feature of closed pizza is that the entire interior is in a shell made of yeast dough, and the pizza is brushed with olive oil, then baked or, curiously, fried. Fried pizza - this name can often be found, it is in Neapolitan traditions. For the most part, different types of pizza differ in the composition of the inside, and not enough attention is paid to the aspects and features of preparing the dough and the baking itself.

The breathtaking ease of production and popularity of such baking has led to the emergence of a huge number of recipes and options, which are often based on local traditions and the availability of ingredients for the interior. The principles of making the dough and interior, as well as the baking process, are similar to foccacia recipes, although it is considered bread, and calzone may even be an atypical dessert.

Usually, a large pizza with cheese and tomatoes is prepared - one for everyone. The inside is distributed rather unevenly over a large area of dough. But a calzone is a “personal” pizza, the entire interior that is inside the dough is intended for one person.

For the inside, you shouldn’t use everything in order and a lot. I understand people who don’t eat pizza unless it has half a kilo of sausage on it. For the inside of a closed pizza, you need little inside, but it must be quite soft cheese and tomatoes. The presence of other ingredients, also salami or pepperoni, is optional. The dough is no different from regular dough, and its quantity per serving is literally the same as in regular pizza.

Ingredients for calzone

Pizza dough 400 g
Tomato sauce 3-4 tbsp. l.
Mozzarella 150 g
Pepperoni or salami 50 g
Parmesan 50 g
Olive oil 50 g
Salt, oregano spices

How to make a calzone

You need to prepare the yeast dough in advance. I published the recipe - the pizza dough is guaranteed to come out. Let me remind you, everything is simple there. Sift two glasses of wheat flour, add 2 tsp. sugar, a pinch of small salt and 5-6 g of dry yeast for dry flour, not for dough. Pour in 160-170 ml of warm water mixed with 2-3 tbsp. l. olive oil. Knead a soft dough and let it rise. After 45 minutes, stir it and let it rise again. So you need to create it two times or three times. The dough for panzerotti is then ready.

Calzone

A selection of calzone pizza recipes with photos and step-by-step instructions. Experienced chefs talk and demonstrate how to make calzone pizza at home.

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How to cook closed pizza?

Ingredients

Wheat flour – 270 g

Dry yeast – 2 tsp.

Sunflower oil – 30 g

Interior:

Chicken fillet – 300 g

Hard cheese – 100 g

Tomato paste – 50 g

Ground pepper - to taste

Ingredients

Dough – about 300 g;

Chicken ham – 150 gr;

Champignons – 3 pieces;

Cheese – 100-150 gr;

Onion – 1/2 head;

Tomato sauce – 2 tbsp. spoons;

Italian herbs – 0.5 teaspoon;

Fresh herbs to taste.

Ingredients

Butter – 60 g

Chicken egg – 1 pc.

Salt - a little more than half 1 tsp.

Wheat flour – 320-350 g

Interior:

Garlic – 2 cloves

Salt, pepper - to taste

Ingredients

Vegetable oil – 1 tbsp.

Dry yeast – 4 g

Interior:

Mozzarella cheese – 200 g

Green onion – 40 g

Tomatoes – 1 pc. (big)

Oregano - to taste

Dried garlic - to taste

Tomato paste – 1-1.5 tsp.

Ingredients

Fresh yeast – 15 g

Ghee – 30 g

Greens – 2-3 branches

Ingredients

Dry yeast – 1 tsp.

Vegetable oil – 2 tbsp.

Champignons – 300 g

Thyme – 3 sprigs

Garlic – 1 clove

Mozzarella – 100 g

Ingredients

Traditional pizza dough – 220 g

Tomato passata – 3 tbsp.

Boiled ham – 70 g

Mozzarella cheese – 40 g

Hard cheese – 40 g

Champignons – 2 pcs.

Salt, oregano - to taste

Ingredients

Pizza dough – 150 g

Tomatoes for pizza – 100 ml

Mozzarella – 25 g

Champignon – 1 pc.

Pizza seasonings, salt - to taste

Ingredients

Traditional pizza dough – 220 g

Canned tuna – 2 tbsp.

Salt, pepper, oregano - to taste

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Pizza “Calzone” (Italian pie)

Calzone is a closed pizza with different interiors that retain their juiciness inside. This Italian pie is usually made in the shape of a crescent.

Products (for 8 servings)
For the test:
Wheat flour – 250 g
Warm water – 160 ml
Dry yeast – 3.5 g
Sea salt – 1/2 teaspoon
*
For the inside:
Ham – 130 g
Smoked brisket – 130 g
Champignon mushrooms – 4 pcs.
Mozzarella cheese – 200 g
Parmesan cheese – 120 g
Fresh tomatoes (small) – 3 pcs.
Onions – 1 pc.
Garlic – 2 cloves
Chili pepper – 1 pc.
Dry Provençal herbs – 1 teaspoon
Ground dark pepper - to taste
Olive oil – 4 tbsp. spoons
Fresh basil – 20 g
*
For the sauce:
Canned tomatoes in their own juice – 200 g
Puree tomato sauce – 200 g
Tomato paste – 50 g
Salt - to taste
Pepper to taste
Garlic – 2 cloves
Dry Provençal herbs – 1 teaspoon

How to make a closed pizza “Calzone”:

Prepare the dough. Pour dry yeast into warm water and mix well.

Sift the flour and add salt, mix.

Add yeast with water.

Mix the dough. The dough must be kneaded by hand for 8-10 minutes.

Divide the dough into 2 similar pieces and form into koloboks.
Pour a thin layer of semolina into the mold and place the buns at a distance from each other. Sprinkle the buns with flour. Wet a clean towel and close it on top. Place the yeast dough in a warm space to rise for 2 hours.

Cut the brisket into cubes.

We cut the ham in the same way.

Cut the mushrooms into 4 parts and cut into slices.

Cut the tomatoes into cubes.

Cut the mozzarella into slices.

Prepare the sauce. We peel the tomatoes in their juice and grate them.

Mix canned tomatoes, tomato paste and pureed tomato sauce (available at the store) until smooth. Add garlic, salt and pepper to taste, 1 teaspoon of Italian herb consistency.

Let's prepare the filling. Fry the garlic and hot pepper in oil for 1 minute over medium heat.

Add the smoked brisket and fry over low heat for 3-4 minutes so that the fat is rendered, but the brisket should remain soft.

Add onion and fry for 2 minutes.

Add tomatoes, fry for another 2 minutes.

Add 1 teaspoon of Provencal herbs and mushrooms, fry for 3-4 minutes.

Add ham and fry for 1-2 minutes. There is no need to fry for a long time, because everything will still bake in the oven.

When the dough is ready, take one bun and stretch the dough with your hands so that it forms a circle.

Sprinkle a baking sheet with semolina and place the resulting circle.

Pour 1 tbsp onto half the dough. a spoonful of olive oil, then spread the tomato sauce in a thin layer.

Sprinkle with grated Parmesan and add the filling.

Place basil leaves, mozzarella cheese, and sprinkle Parmesan cheese on top.

Cover the filling with half of the loose dough and pinch the edges well.

Pour 1 tablespoon of olive oil on top and brush with tomato sauce.

Preheat the oven to 180°C and bake the Calzone pizza for 15-20 minutes, until golden brown.

When serving, lightly drizzle the Calzone pizza with olive oil.

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