Bari calzone
Recipe first for 4 people based on Tomatoes with tomato.
Preparation:
Preparation: Pour the flour onto the work surface and mix it with the yeast diluted in a little warm water, a pinch of salt and a generous half glass of oil. Working the dough. Cover with a cloth and let it rise for 60 minutes. Sauté a sliced onion in a saucepan with half a glass of oil and add the peeled and chopped tomatoes. Restrict. Add salt, pepper and the pitted and chopped olives. Remove the saucepan from the heat and add the sieved ricotta salata to the sauce. Mix. Roll out the dough into two sheets, one wider than the other. With the larger one, line a baking tray greased with oil, sprinkle it with the sauce and cover with the other sheet, folding the edges over each other. Bake at 240 degrees for 20 minutes.
Ingredients:
Ingredients: 500 G Flour - 25 G Brewer's Yeast - 400 G Ripe Tomatoes - 150 G Salted Ricotta - 100 G Black Olives - 1 Onion - 1 Glass Olive Oil - Salt - Pepper - For The Pan: - Olive Oil
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