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Calzone with cheese, egg and ham

200 grs. 200g cooked ham. cheese 4 eggs salt parsley chopped basil - For the dou
gh: 250 gr. flour 15 grs. of yeast 150 ml. lukewarm water 2 tablespoons extra vi
rgin olive oil 1 pinch salt
Sift flour and baking on a large bowl. Add a little water, tablespoons oil and a
pinch of salt. Knead by hand (6-8 minutes) to a ball. Cover with a cloth and le
t it ferment for 30 minutes. Cut in half, take one portion, add a little flour a
nd stretch it with a rolling pin until very thin. Repeat with the other piece. C
ut two large circles, using a plate as a guide. Chop the ham and cheese, peel an
d cut tomatoes in slices. Fill the dough (half to one side) with half of ham, so
me slices of tomato, a few pieces of cheese and a couple of eggs. Season and spr
inkle with a little basil. Rub the edges with a little water and close them like
dumplings. Sprinkle with a little flour and placed in the oven to 220 º C for 1
8 minutes. Serve and garnish with some sprigs of parsley.
Result of the pizza is the calzone. It amounts to the same mass as the pizza, bu
t stuffed and folded, very similar to Spanish but the dumplings family size. Eve
ry cook can fill it with the ingredients of your choice (ham, cheese, tomato, eg
g, basil ....) according to your taste and imagination.
Season:
Autumn
Drink:
Red
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Pizza to your liking
For the dough: - 250 gr. Rice flour -12 gr. Yeast -1 -1 tablespoon milk egg -1 /
2 teaspoon salt Filling: - 150 gr. Tomato sauce - 100 gr. Cooked ham - 3 slices
of melted cheese - 4 mushrooms - some anchovies in oil - oregano
Mix the ingredients in the base of the pizza, knead well. Then, stretch and shap
e it round. Place over the filling to your taste: spread the tomato sauce first
and then place the cooked ham, anchovies, mushrooms, cleaned and filleted and sp
rinkle with oregano. Finally, cover with cheese. Bake pizza at 170-180 degrees f
or 15 minutes. Serve hot.
Season:
All year
Drink:
Red
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Anchovy Pizza
12 200 g anchovies. Fresh mozzarella cheese 1 onion 12 garlic tomato sauce Oil S
alt For the dough: 250 gr of flour ¼ cup warm water ¼ cup milk 20 gr. Sal De yea
st
Place the flour in a bowl, add crumbled yeast, milk, water and salt. Knead mixtu
re with hands for 10 minutes. Cover with a cloth and let it sit to ferment for o
ne hour. Sprinkle the dough with flour and stretch it, using a roller to achieve
a very thin sheet. Take her to a baking sheet lined with aluminum foil, cover w
ith tomato sauce and placed in the oven to 180 º C for 3-4 minutes. Chop the oni
on into thin strips, clean, fresh garlic and put everything to poach in a pan wi
th some oil. Remove the base of the pizza oven and dispose the entire surface of
sliced mozzarella, poached vegetables placed on top, and finally seasoned ancho
vies. Enter return to oven for 5 minutes and serve.
Season:
Summer
Drink:
White
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Tuna Pizza
A wafer of pizza sauce 6 tablespoons tomato 4 slices of cheese 2 cans tuna in oi
l 10 black olives
Turn on the oven and put it at 200 º for a few minutes, so that when the pizza i
s hot metamos. Place the wafer on a baking sheet and spread over the 6 tablespoo
ns of tomato, place the tomato on top of tuna oil drained and crumbled, place th
e olives, and top with cheese slices. put the pizza in the oven for 20 to 30 min
utes at 200 º.
Season:
All year
Drink:
Rosy
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Pizza with ham and arugula and Hawaiian
2 pizza bases 1 cup tomato sauce 10 slices mozzarella cheese - For the ham: 1 sl
ice of ham rings red and green pepper 25 gr. rocket virgin olive oil - For Hawai
ian: 1 slice of ham 2 slices of bacon 2 sliced mushrooms 2 scallions pineapple r
ings oregano
Place two pizza bases on a baking sheet spread with tomato sauce. Do the same wi
th cheese. Throw in one of the pizzas, chopped ham and green pepper rings and re
d. Enter it and keep it in the oven for 10-15 minutes at 240 º C. To add one Haw
aiian pizza, sliced mushrooms, chopped ham, onion rings, oregano, chopped bacon
and diced Pineapple. Bake at 240 º C. for 10-15 minutes.€A pizza with ham and ar
ugula, once baked Toss the arugula and sprinkle with a little oil. Serve pizzas.
Season:
Winter
Drink:
Red
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Potato Pizza
1 kg. potatoes 4 eggs 2 tablespoons flour 1 cup tomato sauce 200 gr. 16 Cheese 1
6 canned anchovies black olives extra virgin olive oil parsley oregano salt
Peel and chop the potatoes. Put them in the pot to cook quickly with a little wa
ter and salt. Close cover and cook for 4 minutes from the moment you start off s
team. Drain and pass the puree passes. Add eggs, flour, a splash of oil (5-6 tab
lespoons) and a pinch of salt. Beat with an electric whisk. Plate lined with pap
er baking oven. Spread over each, the mass of potatoes. Bake for 15-20 minutes a
t 200 º C. Remove from oven, top with tomato sauce, sprinkle with chopped oregan
o, arrange the cheese slices on top. Decorate with a few anchovies and black oli
ves gratin for 4 minutes. Remove from oven, serve with the same role on two larg
e plates and sprinkle with chopped parsley.
The potato dough softens when placed over the tomato sauce, so I advise you to n
ot try serving time remove the baking paper because it will crumble.
Season:
Spring
Drink:
Red
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Pizza Mancha
200 gr. Don Bernardo Manchego cheese sausage 24 slices 24 black olives 1 cup tom
ato sauce 400 gr. flour 1 cup lukewarm water 15 gr. Pressed Yeast chopped parsle
y oregano salt
Mix in a bowl, flour, yeast and salt. Add water gradually and knead the dough. F
orm a ball and cover with a cloth. Leave to ferment for 45 minutes and it double
s its size. Flour the work surface and knead well for 5 minutes. Stretch it with
a rolling pin until very thin. Using a large bowl, make a circle with a knife a
nd place on a baking tray. Cover the surface with a good homemade tomato sauce,
spread the slices of chorizo, olives and shredded cheese. Enter in the oven (pre
heated) at 180 º C for 15 minutes. Serve on a platter and sprinkle with oregano
and garnished with a sprig of parsley.
To get a perfect pizza, the base must be thin, no more than an inch thick.
Season:
Summer
Drink:
Red
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Neapolitan Pizza
2 discs pizza base 4 ripe tomatoes or tomato sauce 14 canned anchovies and their
oil 200 grs. mozzarella cheese, a pinch of oregano black olives fried green pep
per strips salt
Chop the tomatoes and spread it on pizza bases. Then sprinkle with oregano and s
alt. Deals olives, drained anchovies and cheese. Drizzle with 2 tablespoons anch
ovy oil. Bake pizzas on high heat, about 180 º for 25 minutes or less. Before se
rving, garnish with the fried green pepper strips.
Season:
All year
Drink:
Rosy