Sausage calzone with pepper confit
This is one of the recipes suggested by Jamie Young, owner of the Pink Flamingo Gourmet pizza, a book that shows the best of a house, characterized by innovations in the formula and a more gastronomic and global perspective of this universal dish.
- Green pepper
- 175 ml of water
- Half a packet of bread yeast
- 30 ml organic tomato, crushed
- For the tomato sauce
- A teaspoon of honey
- A teaspoon of olive oil
- 275 g Organic flour
- 2 tablespoons Guérande salt
- A pinch of oregano
- One onion
- Balsamic vinegar
- Olive oil
- A handful of arugula
- For accompaniment
- 3 teaspoons olive oil
- 3 cloves garlic
- A pinch of paprika
- 20 g grated parmesan
- Sausage Tulus
- For the calzone
- 120 g mozzarella
- Pizza table
For the table
- Dilute a tablespoon of honey in a graduated glass with 50 ml of cold water. Add the yeast and let it rest for 10 minutes.
- Put 150 g of flour in a bowl and fill it with water and yeast. Add 125,000 warm water and stir thoroughly for at least 5 minutes. Allow to stand for 30 minutes at room temperature, uncovered.
- Add salt, remaining flour and olive oil; then shake with your hand until everything is homogenized. Cover the bowl with plastic wrap and refrigerate for 3 days, or let it rest for 2 hours at room temperature.
- Take the dough out of the fridge and form a large ball by sprinkling it with a little flour. Leave at room temperature for one hour.
- Sprinkle both sides of the ball with flour, flatten it with your palm and stretch it with your fingers. Turn it several times and continue to increase it until you get a base with a diameter of 30 cm. Place the dough on a tray lined with greaseproof paper before adding the garnish.
- It will take 15 minutes, plus 3 hours and 40 minutes of straightening (total), but for best results this recipe requires a three-day stay in a cool place.
For the tomato sauce
- Crush the organic tomatoes to 30 ml and season to taste.
For the calzone
- Cut the mozzarella into six pieces. Chop onions and peppers and simmer on low heat for 30 minutes in a pan with olive oil and paprika. Stir occasionally. Add the minced garlic and oregano. After 10 minutes, season with salt and pepper and book.
- Cut the Toulouse sausage in half. Grill both parts for two minutes.
- Preheat oven to 240 degrees. Spread the dough with a rolling pin so that it is thin and large. Place the two halves of the sausage in one half, leaving a three-centimeter wide border. Cover it with tomato sauce and spread the pepper, mozzarella and parmesan on top.
- Fold the other half of the base on the part with the gasket. If there is any left, cut the edge with a knife and flatten it with your fingers.
- Bake for 20 minutes until the dough is golden brown.
- Serve with seasoned arugula.
Thanks for reading.
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