Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Pizza | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 litro d'acqua tiepida
- 1/2 lievito di birra
- 1 KG di farina
- 1 cucchiaio di sale
- Verdure (spinaci, patate e cipolle) tagliate grossolanamente
- Formaggio pecorino grattugiato
- Olio q. b.
- Passata di pomodoro
- 1 litre warm water
- 14g dried yeast
- 1 kg flour
- 1 teaspoon salt
- Vegtables (Spinach, potaoes and onins) coarsely chopped
- Frated pecorino cheese
- Olive oil
- Pizza tomato sauce
Directions
Mettere su un piano di lavoro la farina formando una fontanella, mettervi al centro il sale, aggiungere l'acqua e farvi sciogliere il lievito di birra; creare un impasto e lavorarlo per bene fino a creare una palla.
Tenere la "palla" coperta con un panno per 45 minuti circa; quando sarà gonfia,
Creare sul piano di lavoro due sfoglie; ungere con un filo d'olio una teglia e mettere una delle sfoglie.
Mettere le verdure ed un filo d'olio; chiudere il tutto con l'altra sfoglia, avendo cura di fissare bene i bordi lavorandoli con le mani.
Mettere sulla focaccia la passata di pomodoro, spalmandola per bene, il pecorino e un filo d'olio;
infornare a 200 gradi per circa 30/45 minuti.
On your work suface place the flour, and form a well in the middle, add the water in which you have dissolved the salt and the yeast, to create a dough and knead thoroughly to create a ball.
Cover the "ball" with a cloth for 45 minutes, until it doubles in size
Divide into two and work into sheets on work surface
Grease a baking pan with a little oil and put one of the sheets on it.
On half the dough, spead half of the vegetables over and drizzle with oil, closing all the other pastry, taking care to firmly close the edge with your hands.
Rub with half the tomato sauce, add pecorino cheese and a drizzle of olive oil;
Repeat with other dough sheet
Bake at 200 degrees C for about 30-45 minutes.
Category:Italian Cuisine
Category:Calzone Recipes
Category:Pizza Recipes
Category:Sicilian Recipes