Calzone with EvLOGIMENO
and basil

Our vegeterian chef Nikos Gaitanos suggests

 

 

 

  1. Pour all dough ingredients in a blender and knead for about 5 minutes.
  2. Split the dough in 6 parts and mould them into balls. Leave the dough balls for at least an hour until doubled in size.
  3. Smash the tomatoes in a blender, pour all sauce ingredients in a saucepan and cook on low fire until the sauce thickens.
  4. On a floured work surface stretch every dough ball until it has a circular shape.
  5. Spread 3 tablespoons sauce in the centre and ½ cup EvLOGIMENO.
  6. 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.
  7. Pre-heat the oven at 220ο C/ 428F and bake for about 12 minutes.

 

750 gr. all-purpose flour
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450ml water
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50ml olive oil
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5gr. dry yeast
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1 tablespoon sugar
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1 tablespoon salt

 

5 overripe tomatoes
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1/3 cup olive oil
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6-8 white mushrooms, sliced
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5-6 basil leaves, chopped
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1 pinch oregano
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1 tablespoon sugar
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Salt/pepper
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3 cups grated EvLOGIMENO

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