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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 20 MIN COOKING TIME: 45 MIN SERVINGS: 4 COST: LOW
1 RECIPE PIZZA DOUGH (PREPARED IN ADVANCE, USE 1/2) OR 1 POUND OF DOUGH STORE BOUGHT
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2 POUNDS FRESH SPONSALI, A TYPICAL SWEET FRESH ONION FROM PUGLIA. IN SUBSTITUTION USE FRESH WHITE ONIONS
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5 TBLSPOONS EXTRA VERGIN OLIVE OIL + MORE AS NEEDED
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1/2 POUND DRAINED PITTED BLACK OLIVES
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1/4 CUP RAISINS
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4 ANCHOVIES, OPTIONAL
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SALT AND PEPPER TO TASTE
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9 OR 10 INCH SPRING FORM PAN LINED WITH PARCHMENT PAPER AND OLIVE OIL
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RECIPE
HEAT OVEN AT 450°F
PLACE THE ONIONS, COARSELY CHOPPED, IN A NON STICK FRY PAN WITH OLIVE OIL, OVER MEDIUM TO HIGH HEAT. ADD SALT AND COOK TILL THE ONIONS ARE TENDER BUT DO NOT BROWN THEM.
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ONCE THE ONIONS ARE COOKED, ADD THE BLACK OLIVES, RAISINS, ANCHOVIES (OPTIONAL, I DID NOT USE THEM) AND SALT AND PEPPER. COOK 2 MORE MINUTES, STIRRING. TASTE TO ADJUST THE SALT AND PEPPER. SET A SIDE TO COOL.
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USING A ROLLING PIN, ROLL OUT 1/2 OF THE PIZZA DOUGH ON A LIGHTLY FLOURED SURFACE
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PLACE THE DOUGH IN THE PAN MAKING SURE THE EDGES OF THE PAN ARE COVERED AND THERE IS SOME EXTRA DOUGH
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PLACE THE ONION FILLING INSIDE THE DOUGH
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USING THE ROLLING PIN, ROLL OUT THE OTHER 1/2 OF THE PIZZA DOUGH ON A LIGHTLY FLOURED SURFACE, THIS TIME TRY TO MAKE IT AS BIG AS THE SPRING FORM PAN
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PLACE THE PIZZA DOUGH OVER THE ONIONS AND FOLD THE SIDE EDGES OVER TO SEAL THE PIZZA. BRUSH WITH OLIVE OIL AND PRICK WITH A FORK. PLACE IN THE OVEN FOR ABOUT 45 MINUTES OR UNTIL COOKED
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TAKE OUT OF THE OVEN AND COOL
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THE CALZONE ALLA PUGLIESE IS VERY GOOD AS AN APPETIZER OR AS A MAIN COURSE. YOU WILL FIND THIS DELICIOUS CALZONE ALL OVER PUGLIA, BUT EVERY TOWN WILL PREPARE IT DIFFERENTLY: WITH OR WITHOUT ANCHOVIES, BLACK OR GREEN OLIVES, WITH OR WITHOUT RAISINS, WITH CHERRY TOMATOES, WITH BROCCOLI AND MANY MORE. THE RECIPE I GAVE YOU IS THE TRADITIONAL BASIC ONE. SOME TOWNS WILL USE EVEN A DIFFERENT DOUGH MADE WITH WHITE WINE INSTEAD OF WATER AND NO YEAST ( 4+1/2 CUPS ALL PURPOSE FLOUR, 1/2 CUP EXTRA VIRGIN OLIVE OIL, 3/4 CUP + 2 TABLESPOONS LUKEWARM WHITE WINE, 1 TEASPOON SALT. KNEED ALL INGREDIENTS TOGETHER, IF IT'S TOO DRY ADD MORE WINE, IF TOO WET ADD MORE FLOUR, AND LET REST 30 MINUTES), BUT I THINK IT'S BETTER WITH THE PIZZA DOUGH. THE ONLY THING ALL OF THESE RECIPES HAVE IN COMMON IS THE WHITE FRESH ONION: SPONSALI
BUON APPETITO!!
BUON APPETITO!!