When sitting down at a pizza joint, I am not likely to order a calzone, essentially a folded pizza, with the filling stashed inside. I like my pizza thin, with crusty borders, and all its goodies in the middle. But, on Sunday night, with extra pizza dough on hand, I fought my slight aversion to calzone and gave it a try.

“Calzone” means trouser in Italian so I am not sure how it relates to folded pizza as it’s more of a pocket. It’s typical of Southern Italy and also called “panzerotto” –  the difference lays in the cooking method: –  calzone is filled and baked in the oven, while the panzerotto is subsequently deep-fried (trust  me, it adds a whole new dimension to fried food…).

For my calzone filling I rummaged in the depth of the fridge where I came across a bunch of spinach and a couple of tomatoes. If you are willing to try, I would suggest more adventurous ingredients or, at least, tastier ones, such as ham or salami, a mixture of cheeses other than mozzarella, sausage or anything else that strikes your fancy.

Start with a pizza dough – you can find mine here


I started with putting a bunch of cleaned spinach in a pan with some olive oil and cooked them until wilted.

I then added some chopped tomatoes, chili flakes, salt and pepper and cooked until the tomatoes released their juice.

I rolled the pizza dough as usual and placed th filling on one side, adding fresh mozzarella and a little bit of tomato sauce.

I folded it and sealed the edges with a bit of water. I brushed olive oil on top and baked it in a 500F oven for about 25 minutes.

The end result? Pretty tasty, although next time I would fill it with some meat and stronger cheeses. All in all, though, my regular Margherita pizza still gives me more satisfaction. Some habits die hard…



Filed under baking, food, Italian food

3 responses to “CALZONE

  1. Kim Robeson

    Yum yum! This is one of Hugo’s fav foods! Can this be on the menu next time we visit? 🙂

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