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Calzone with Ham and Pineapple

Yordanka KovachevaYordanka Kovacheva
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Nadia Galinova
Translated by
Nadia Galinova
Calzone with Ham and Pineapple
Image: Yordanka Kovacheva
24/08/2021
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Preparation
25 min.
Cooking
20 min.
Тotal
45 min.
Servings
2
"Give this calzone a chance to pleasantly surprise you with a fragrant stuffing of ham and pineapple"

Ingredients

  • for the dough
  • flour - 14 oz (400 g) + for sprinkling on the countertop and kneading
  • live yeast - 0.71 oz (20 g)
  • water - 7.1 fl oz (210 ml)
  • olive oil - 2 tbsp (30 ml)
  • sugar - 1 tsp.
  • salt - 1 tbsp.
  • for the stuffing
  • pineapple - 5.2 oz (150 g) fresh or canned
  • ham - 6.4 oz (180 g)
  • fresh mozzarella - 4.4 oz (125 g)
  • mozzarella - 6.3 oz (180 g)
  • tomato sauce - 6 tbsp.
  • dry oregano - 2 tbsp.
  • dry basil - 1 tbsp.
  • eggs - 2 pcs.
  • salt - optional
measures

How to cook

Dissolve the yeast and sugar in the slightly warmed water. Cover it with a towel and wait for it to activate for 7-8 minutes.

Sift the flour into a bowl and make a well in which you then need to pour the olive oil, salt and activated yeast. Knead an elastic and smooth dough, while adding a little flour until it stops sticking. Form it into a ball and store in a greased bowl. Leave it to rise in a warm room for 1 hour, covered with a towel.

Divide the risen dough into two equal parts and roll each one out into a crust - thin, but not too thin, so that it doesn't break. Spread it with tomato sauce without reaching the edges and sprinkle it with spices.

Cut the fresh mozzarella into cubes and grate the other one. Cut the pineapple and ham into pieces.

Spread the sliced ​​pieces on the pizza and beat one egg on each one (or two, if you like).

Fold the pizza into a crescent shape and pinch the edges well and lightly brush it with a little water.

Bake the calzone in a preheated 390°F (200 degree) oven for about 20 minutes or until it aquires a lightly golden brown color.

Enjoy!

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