Glutenfreie Mini-Calzoni alla Napoletana – Panzerotti alla pugliese

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Gluten Free Neapolitan Calzone

Name: Gluten Free Neapolitan Calzone
Prep time: 40 min
Cuisine: Italian,Mediterranean
Ingredients: For the dough:; 500 g Mix Bread; 10 g brewers' yeast; 400 ml water; 10 g salt; 10 ml cold pressed olive oil; oil for the dough; 10 g acacia or blossom honey; For the filling:; 60 g unconcentrated tomato purée; or; 60 g peeled tomatoes; 150 g Mozzarella cheese; 3 basil leaves; to taste salt and pepper; For frying:; 1 l peanut oil

15 people

30-40 min

These grab-sized pizza pouches are stuffed chock full with the tastes of Italy. Classic Neapolitan street food at its best.

What’s not to love about a calzone? These pillowy pockets of pizza are jam packed with the tastiest, most traditional Italian flavours and sealed at the edges so all the good stuff stays in. They originally started out as street food in Naples, where sellers would fold small pizzas in half, bake them and sell them as a hand-held lunch on the go. Our gluten free calzone recipe is based on that original Neapolitan tradition. Small gluten free pizza dough parcels that are crunchy on the outside and oozing with a rich mozzarella, tomato and basil filling on the inside. Bellissimo!

Cook

Preparation

in 30-40 minutes

Temperature

180 °C

For about 15 “Calzoni”, 12cm in diameter:

Pour the flour into the mixing bowl of your food processor with a dough hook, also adding the crumbled yeast and 350g of water, warmed up to 28°- 30° C.
Mix and knead for 3-4 minutes using the dough hook, add oil until absorbed and finally add the honey. Pour in the remaining 50g of water and salt.
Bring the dough to the work surface, then form a ball from it; oil it slightly, and use the rolling pin to get a thickness of about 1/2cm.
With a 12 cm diameter dough cup, make circles, oil them and leave them to rise on a sheet of lightly oiled greaseproof paper for about 3 hours in a dry place, away from any cold air.
Meanwhile, chop the mozzarella and drain out the water, then add it to the tomato and chopped basil leaves. Season with a pinch of salt and ground black pepper.
When the dough has risen, fill each shape with a spoonful of filling, and then fold the flaps to create a half moon.
Seal the edges well, pinching them carefully to prevent the filling from oozing out.
Fry the “Calzoni” in hot oil at 180°C maximum, letting them turn golden on both sides.
Salt and pepper the surface and serve immediately.

Ingredients

For the dough:

500

Mix Bread