Good Friday Calzone
Servings Prep Time
8people 20minutes
Cook Time
60minutes
Servings Prep Time
8people 20minutes
Cook Time
60minutes
Ingredients
  • 3 1/2cups all purpose flour
  • 1cup room temperature dry white wine
  • A pinch of sea salt
  • 1/4cup olive oil
  • 6 Bunches scallionsor green onions
  • 1/2cup room temperature dry white wine
  • 1/2cup crushed tomatoes
  • 1cup pitted Kalamata oliveschopped
  • 1/4cup anchovy filets**chopped
  • 4tablespoons olive oil
  • 2 cloves garlicminced
  • 4 sprigs fresh thymeleaves only and minced
  • 1/4teaspoon hot chili pepper flakes
  • 1/4teaspoon fresh ground pepper
  • pinch of sea salt
  • Cooking spray
Instructions
  1. Clean scallions and cut into 1 ½” pieces.
  2. Heat a large skillet to medium. Add the olive oil, chopped scallions, garlic, tomatoes, olives and the wine. *The anchovies are optional and can be replaced with ½ cup Crimini or button mushrooms, chopped. If replacing the anchovies, add the chopped mushrooms with the scallions.
  3. Add salt, ground pepper, pepper flakes and thyme to taste.
  4. Cook over medium heat for 15 minutes.
  5. Remove from the stove, drain excess juice and let cool.
  6. In a large mixing bowl, combine the flour, salt, olive oil and the wine.
  7. Spray the baking sheet with cooking spray and preheat oven to 400 degrees F.
  8. Cut the dough in half. With a rolling pin, roll one half into a thin round sheet of dough large enough to cover the bottom of your baking sheet. Gently lay the dough on the sheet and spread the scallion mix uniformly on the dough, keeping a ½” seam allowance from the edges free of the mixture. Spread the anchovies over the scallion mixture.
  9. Take the other half of the dough and roll it out into a round sheet in a similar manner. Cover the filling with the second sheet of dough. Seal the two edges and cut away any excess dough.
  10. Using your fingertips, apply a very thin film of olive oil over the entire surface of the calzone. Gently puncture the surface every 2″ with a fork and bake for 60 minutes.
Recipe Notes

This is an old-fashioned, unleavened dough and won’t ‘puff’ up in baking the way North American pizza dough does.