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Caramelised onion, ricotta and capsicum calzone
Caramelised onion, ricotta and capsicum calzone
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Indulge in a savory calzone while diving into a good book on a lazy afternoon.
Ingredients:
  • 450g (3 cups) Bread & Pizza Plain Flour
  • 300ml warm water
  • 2 tsp (7g/1 sachet) dried yeast
  • 7.20 gm honey
  • 27.30 gm olive oil
  • Olive oil, to grease
  • 240g (1 cup) fresh ricotta
  • Sea salt, to sprinkle
  • 4 (about 750g) red onions, halved, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 20.00 ml red wine vinegar
  • 8.00 gm brown sugar
  • 2 tsp chopped fresh thyme
  • 2 (about 200g) bought roasted red capsicums, thinly sliced
  • 55g (1/3 cup) pitted kalamata olives, thinly sliced
  • 40.00 ml shredded fresh basil
Instructions:
  • To prepare the filling, warm the oil in a pan over low heat. Caramelize the onion with salt for 20 minutes, stir in garlic for 1 minute. Add vinegar, sugar, and thyme, cook for 10 minutes. Remove from heat, mix in the capsicum, let it cool, then fold in the olives and basil.
  • Combine 75g (1/2 cup) of flour, water, yeast, and honey in a bowl. Let it sit for 10 minutes until it becomes frothy.
  • In a large bowl, mix the remaining flour and a pinch of salt. Create a well in the center and pour in the yeast mixture and oil. Use a round-bladed knife to cut and mix until well combined, then bring the dough together using your hands in the bowl.
  • Grease a spacious bowl with oil. Transfer the dough to a floured surface and knead for 10 minutes until it's smooth and elastic. Place the dough in the greased bowl, ensuring it's coated. Cover with plastic wrap or a damp tea towel and let it sit in a warm, draft-free spot for 1 hour until the dough doubles in size.
  • Preheat your oven to 230°C. Brush 2 baking trays with oil to grease them. Divide the dough into 6 equal portions and cover with a damp tea towel.
  • Roll out the dough into a 15cm-diameter disc on a lightly floured surface. Place it on a prepared tray and brush with oil. Spread one-sixth of the onion mixture over half the disc, leaving a 1cm-wide border. Sprinkle with one-sixth of the ricotta, then fold in half to enclose the filling. Press the edges together to seal. Repeat with the remaining dough, onion mixture, and ricotta to make 6 calzones. Brush with oil and sprinkle with sea salt before baking.
  • Bake until golden and crisp, about 15-20 minutes. Serve.

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