Stuffed pizza from the tray

Ingredients for 6 servings:

• 500 g flour
• 2 sachets of dry yeast (7 g each)
• 14 tbsp olive oil
• 1 small onion(s)
• 1 large onion(s)
• 1 garlic clove(s)
• 1 can tomato(s) (Pizza tomatoes, 425 ml)
• 3 tsp pizza seasoning
• 500 g mushrooms, white
• 2 balls of mozzarella (125 g each)
• 200 g cooked ham
• 1 tomato(s)
• Herbs (e.g. basil, rosemary)
• salt and pepper
• Flour for the work surface

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 45 minutes

the popular Pizza Calzone in XXL format

For the dough, mix the flour, yeast, and 1/2 teaspoon of salt. Add 10 tablespoons of oil and 1/4 liter of lukewarm water. Knead until smooth. Cover the dough and let it rise in a warm place for 45-60 minutes. For the sauce, dice the small onion and garlic. Sauté both in 1 tablespoon of oil. Add the pizza tomatoes. Season with salt, pepper, and 1 teaspoon of pizza seasoning. Bring to a boil, simmer for 10 minutes, and then let cool. For the filling, slice the mushrooms and dice the vegetables. Sauté both in 1 tablespoon of hot oil. Season with salt, pepper, and 2 teaspoons of pizza seasoning. Cut 1/2 ball of mozzarella into 5 slices and dice the remaining cheese. Cut the ham into strips. Mix the mushrooms, mozzarella cubes, and ham together. Knead the dough briefly again and divide into 2 equal halves. Roll out the first half on a floured surface into an oval flatbread (38 x 30 cm). Spread with tomato sauce, leaving a 1-2 cm border. Spread the filling over the sauce. Moisten the edges with water. Roll out the second half of the dough into an oval flatbread and place it on top of the filling. Press the edges down. Let it rise for 10 minutes. Slice the tomatoes. Pluck and chop the herbs, etc. (this depends, of course, on the herbs you use). Spread/top the pizza with herbs, tomatoes, mozzarella slices, and 2 tablespoons of olive oil. Bake in a preheated oven at 200°C for about 35 minutes.