Calzonne with Prosciutto & Spinach

INGREDIENTS

  • For the dough:
  • 1/2 cup luke-warm water
  • 1½ teaspoon dry yeast or 15g fresh yeast
  • 1½ teaspoons sugar
  • 2 tablespoon olive oil
  • ½ cup luke-warm water, extra
  • 2+1/2 cups pizza flour or Double Zero flour
  • 2 teaspoons flaky salt
  • Extra flour and oil
  • For the filling
  • 2 tablespoons olive oil
  • 1 large onion, chopped finely
  • 2 cloves garlic, minced
  • 500g silver beet, leaves only (or spinach)
  • Salt & pepper to season
  • 2 tablespoon olive oil, extra
  • 250ml tomato passata
  • 100g prosciutto or pancetta
  • 100g, mozzarella or melting cheese
  • 50g grated parmesan cheese

MATCHING WINE

Pizzini Nonna Gisella Sangiovese 2019
Pizzini Nonna Gisella Sangiovese 2019

The winemaking involves a selection of techn... Learn more

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Participant Information

$35.00