Calzone from Puglia

Preparation:

Preparation: Peel and cut the onions into slices and let them soften in a pan together with three tablespoons of oil, over moderate heat, so that they do not take on color but rather wither and become very tender. Cut the pitted black olives in half. Work the dough with your hands with two tablespoons of oil and, when the oil is well absorbed, roll it out with a lightly floured rolling pin until you obtain a sheet of two or three cm thick. Distribute the onions, small pieces of anchovy, capers, olives and a drizzle of oil on half of the disk of dough. Fold the dough over and seal the edges by pressing with your fingers. Turn on the oven at 240 degrees. Grease a pan with a little oil, place the calzone on it after brushing its surface with another drizzle of oil. When the oven has reached the desired temperature, bake for about fifteen minutes.