This Olive and Onion Calzone recipe reimagines the classic calzone as a delectable pie-like creation. Its golden-brown, olive oil-kissed crust brings a symphony of flavours, starting the onions that bring a velvety sweetness. Complementing the onions are the olives, delivering a delightful Mediterranean touch with saltiness and crunch. Hidden within are plump sultanas, adding a sweet chewiness that beautifully balances the briny tang of anchovies. The calzone’s golden crust, offering both crunch and tenderness, encapsulates this extraordinary blend, showcasing the harmonious fusion of tradition and innovation. It’s a remarkable testament to the timeless charm of Italian cuisine, transforming the calzone into a sumptuous pie of unexpected delight.
- 425g plain flower
- 5g Instant dry yeast
- One small egg
- 400g leeks
- Five spring onions
- 600g white onion
- 600g chopped tin tomatoes
- 50g sultanas
- 100g pitted green olives
- Ten anchovies
- For the pastry, in a large bowl, mix flour, yeast, and olive oil. Gradually add tepid water while kneading until the dough is smooth and elastic. Add salt. Knead for 10 minutes or use a stand mixer with a dough hook. Let it rise for about 2 hours.
- To make the filling, cook leek, spring onion, and onion in oil over low-medium heat for 30 minutes until soft and slightly caramelized.
- Add tomatoes, sultanas, olives, salt, and pepper. Cook for another 15 minutes, then let it cool.
- Preheat the oven to 180°C (350°F). Line a tart tin with a removable base.
- Roll out the larger dough piece into a 38 cm (15 in) circle. Place in the tin.
- Add the cooled filling and arrange anchovies on top. Roll out the second piece to cover the filling. Seal the edges, trim excess dough.
- Make a hole in the pastry lid for air. Brush with an egg and milk wash.
- Bake for about 1 hour until golden and cooked through. It will puff up and deflate when cool.
- Serve warm or at room temperature.
Your dough should double in size while you let it rise. Store in the fridge for 3-4 days.