If you’re craving something tasty, cheesy, and irresistibly Mediterranean, the rich calzone cooked in a pan under a golden and crispy crust contains a generous and colorful filling: smoked scamorza, tender zucchini, tender artichokes, intensely flavored sun-dried tomatoes, and tasty olives. An explosion of flavors that blend perfectly, ideal for a quick dinner, but full of taste, or to impress friends with a tasty alternative to classic pizza. If you’re looking for other tasty ideas, try the rolled pizza, try the piadipizza, the stuffed calzones, or the pizzaiola flatbread bundles.
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OTHER RECIPES WITH ZUCCHINI
Cereal salad with zucchini
zucchini parmigiana in a pan
Ricotta and zucchini meatloaf
Zucchini roll with arugula and stracchino
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for preparing the rich calzones cooked in a pan
- 4 cups manitoba flour
- 1 1/4 cups water
- 4 tbsps extra virgin olive oil
- 2 tsp salt
- 8 g fresh brewer's yeast
- zucchini
- Half onion
- 2 tbsps extra virgin olive oil
- 5 artichokes in oil
- 6 cherry tomatoes in oil
- 2 tbsps taggiasca olives
- 3.5 oz sliced scamorza cheese
Tools
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- Mixer
- Pan
Steps for preparing the rich calzone cooked in a pan
Prepare the dough with yeast, flour, water, salt, and oil. Work with the mixer or by hand until you have a smooth and elastic dough. Place it in a covered bowl and let it rise until at least doubled in volume. It will take two or three hours.
Chop the onion and let it sauté in a pan with a drizzle of oil and a bit of water. Wash the zucchini and cut them into chunks. Add them to the onion with salt and pepper and cook for about ten minutes. Let them cool.
Chop the artichokes, sun-dried tomatoes, and olives with a knife. Deflate the risen dough. Divide it into 4 or 8 parts depending on how big you want the calzones. Roll out each piece into disks.
On one half of the disks, place the sliced cheese, zucchini, and chopped ingredients. Close forming a half-moon, sealing the edges well. Cook in a pan over low heat, with a drizzle of oil, covering with a lid. Flip halfway through cooking! Bring the cheesy calzone to the table.
Storage
You can store the calzone in the fridge for a couple of days.
