Italian Recipe Collection

vegetables

Onion Calzone

Ingredients

Instructions

  1. Prepare the dough: Form a well with the flour on a clean work surface. Pour 100 ml of extra virgin olive oil into the center, dissolve the yeast in a small amount of warm water, and add it to the well. Begin kneading, add a pinch of salt, and gradually incorporate warm water a little at a time until a smooth, cohesive dough forms. Shape into a ball and let it rest in the refrigerator.
  2. Prepare the filling: Wash, peel, and thinly slice the onions. Soak them in cold water for about 10 minutes, drain thoroughly, and transfer to a pan. Stew the onions gently over low heat for an extended period—this will take around 2 hours. Just before they are done, stir in the sliced black olives. Remove from the heat, fold in the grated cheese, season with salt to taste, and allow the filling to cool completely.
  3. Assemble and bake: Take the dough out of the refrigerator, divide it into two equal portions, and roll each out thinly using a rolling pin. Lightly oil a round baking pan and line it with the first sheet of dough. Evenly spread the thoroughly drained onion filling over the base and cover with the second dough sheet. Crimp and seal the edges tightly all around with your fingers. Brush the top with a little olive oil and bake in a preheated oven at 220°C (425°F) until golden brown. Serve sliced.

Tips

When rolling out the dough, dust the work surface with flour and use parchment paper to help transfer the thin discs easily without risking tearing them.

Variations

To make the filling even richer and more flavorful, you can add about 20 halved cherry tomatoes and 3–4 tablespoons of grated ricotta forte (a traditional pugliese aged, pungent ricotta with a pleasantly sharp flavor).