
Calzone with EvLOGIMENO
and basil
Our vegeterian chef Nikos Gaitanos suggests
- Pour all dough ingredients in a blender and knead for about 5 minutes.
- Split the dough in 6 parts and mould them into balls. Leave the dough balls for at least an hour until doubled in size.
- Smash the tomatoes in a blender, pour all sauce ingredients in a saucepan and cook on low fire until the sauce thickens.
- On a floured work surface stretch every dough ball until it has a circular shape.
- Spread 3 tablespoons sauce in the centre and ½ cup EvLOGIMENO.
- Wrap the dough in half-circle, let the bottom end stretch out a bit, damp your fingers and bring the edges of the dough together or press the 2 edges with a fork until they come together.
- Pre-heat the oven at 220ο C/ 428F and bake for about 12 minutes.
750 gr. all-purpose flour
450ml water
50ml olive oil
5gr. dry yeast
1 tablespoon sugar
1 tablespoon salt
5 overripe tomatoes
1/3 cup olive oil
6-8 white mushrooms, sliced
5-6 basil leaves, chopped
1 pinch oregano
1 tablespoon sugar
Salt/pepper
3 cups grated EvLOGIMENO
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