Giant Calzone

Ingredients for 4 servings:

• 500 g flour
• 2 packs of dry yeast, or 1 cube of fresh yeast
• ½ tsp salt
• 250 ml water
• 100 ml oil
• 1 large onion(s)
• 1 garlic clove(s)
• 1 can of tomatoes (pizza)
• 3 tsp pizza seasoning
• 200 g cooked ham, sliced
• 400 g mushrooms
• 375 g mozzarella
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

well-topped pizza with dough lid

Mix flour, yeast, and 1/2 teaspoon salt in a bowl. Add 100 ml oil and 1/4 l lukewarm water. Mix everything with the dough hook of a hand mixer until you have a smooth dough (or by hand – it works better). Cover and let rise in a warm place for about 1 hour. Peel and dice the onion and garlic. Heat 1 tablespoon of oil in a saucepan. Sauté 1 tablespoon of the diced onion and garlic. Add the pizza tomatoes. Season with salt, pepper, and pizza seasoning. Bring to a boil, then simmer uncovered for about 10 minutes. Let cool. Clean the mushrooms, wash them if necessary, and slice them. Heat 1 tablespoon of oil in a large non-stick pan. Sauté half of the remaining diced onions. Add half of the mushrooms and sauté them. Season with salt and pepper, remove, and let cool. Prepare the remaining mushrooms in the same way. Cut the ham into strips. Drain the mozzarella and dice it. Fold the cheese cubes and ham into the mushrooms. Knead the pizza dough again and halve it. Roll one half out into an oval shape on a baking sheet lined with parchment paper. Spread with tomato sauce, leaving a border around the edges. Spread the mushroom filling over the tomato sauce. Moisten the edges of the dough with water. Roll out the remaining dough, using a little flour, into an oval shape and place it over the filling. Press the edges down. Let it rise for another 10 minutes. Bake in a preheated oven at 180°C for about 35 minutes.