Vegetable Calzone Pizza

Ingredients

Flour 500 g

Dry instant yeast 5 g

Sea salt 1/2 tsp

Olive oil 90 ml

Onion 1 pc

Garlic 3 pcs

Zucchini 800 g

Tomato in its own juice 800 g

Fresh basil 30 g

Capers 15 g

Mozzarella cheese 100 g





In a large wide bowl or directly on the counter, sift the flour, add the salt and yeast, and make a well in the center. Pour 300 ml of water mixed with oil into the well and mix, gradually scraping the flour from the edges.



Once the ingredients are combined, knead the dough. Knead it, stretch it, and slap it on the table with all your might. It should become very elastic and should no longer stick to your hands or the table. Then place the dough in a warm, draft-free place to rise.

While the dough is rising, make the filling. Sauté the onion and finely chopped garlic in olive oil, then add the diced zucchini and tomatoes with their liquid.

After mashing the tomatoes, simmer the vegetables, uncovered, over low heat for about 20 minutes, until they are quite soft and the sauce thickens slightly.

Once the filling is ready, add the basil leaves, capers, and salt, turn off the heat, and stir.

When the dough has at least doubled in size, knead it again, divide it into 4 pieces, and roll each piece into a circle about 0.5 cm thick. Place the filling and a couple of mozzarella balls on one half.

Fold the remaining dough over the filling.

Pinch the edge neatly but firmly.

Place the pizza on a baking sheet, make a few slits to allow steam and excess liquid to escape, and drizzle with oil. Bake until done.

Enjoy!