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Calzone Margarita with Eggs

Nadia KornazovaNadia Kornazova
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Calzone Margarita with Eggs
Image: Jordanka Kovacheva
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28/07/2021
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Preparation20 min.
Cooking25 min.
Тotal45 min.
Servings4
"Theres no way that the day wont start off well if you have a Calzone pizza for breakfast"

Ingredients

  • Dough
  • flour - 14 oz (400 g)
  • water - 7.8 fl oz (230 ml) (slightly warmed)
  • fresh yeast - 0.7 oz (20 g)
  • olive oil - 2 tbsp.
  • salt - 1 tsp.
  • Stuffing
  • tomatoes - 14 oz (400 g) well ripened, peeled
  • olive oil - 2 and 2/3 tbsp (40 g)
  • fresh basil - 1 stalk (leaves)
  • fresh mozzarella - 10.5 oz (300 g)
  • salt - 1 tsp. (or by taste)
  • prosciutto - 3.5 oz (100 g)
  • eggs - 4 pcs.
measures

How to cook

Knead pizza dough from the listed products. Work with it on a floured surface until it becomes smooth and elastic.

Leave the dough to rise until it doubles in volume for about an hour and a half.

Peel the tomatoes and cut them into small pieces. If you wish, you can blend them.

Add olive oil, fresh chopped basil and salt.

Put them on high heat, so that the liquid can be reduced and the sauce can thicken.

If your tomatoes are more fleshy and do not release liquid, you don't have to heat treat them and then you can put them directly in the Margarita pizza.

Divide the puff pastry into 4 equal sized balls and form a round and thin crust from each one (with a rolling pin or with your palms with smooth pulling and pressing)

Distribute the tomatoes and basil without reaching the edges.

Shred equal parts of mozzarella and prosciutto on each pizza and crack one egg in each one.

Close the Calzone pizzas and pinch the edges well so that the filling does not come out.

Bake the Calzone Margarita with Eggs in a preheated 392°F (200 degree) oven for 20-25 minutes.

Enjoy your meal!

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