Calzone with mixed salad

Ingredients for 2 servings:

• 450 g wheat flour
• 260 ml water, lukewarm
• 1 tsp salt
• 10 g yeast
• 1 tbsp olive oil
• 1 pinch(s) of sugar
• 200 g tomatoes, pureed
• 50 g tomato paste
• 1 tsp oregano
• ½ tsp salt
• 1 pinch(s) of pepper
• 5 tbsp natural yogurt, stirred
• 1 tbsp white wine vinegar
• drops of lemon juice
• ½ tsp Dijon mustard
• 1 pinch(s) salt and pepper
• 1 pinch(s) Italian herbs
• some water to dilute
• 100 g turkey ham or chicken ham
• 250g mozzarella
• e.g. leaf lettuce
• n. B. cucumber slice(s)
• e.g. carrot(s), grated
• e.g. kidney beans
• e.g. corn
• e.g. bell pepper(s)
• n. B. Pizza seasoning

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes

Filled calzone with mixed salad and yogurt dressing

Mix the water, yeast, and sugar thoroughly. Add the flour, salt, and olive oil. Using the dough hook of a stand mixer, knead for 10 minutes until you have a smooth pizza dough. Divide the dough in half and shape into 2 balls. Rub with olive oil, cover, and let rise at room temperature for 1 hour. Meanwhile, for the pizza sauce, combine the crushed tomatoes, tomato paste, oregano, salt, and pepper, and set aside. For the yogurt dressing, mix the natural yogurt, vinegar, Dijon mustard, herbs, salt, pepper, and lemon juice, adding just enough water so that the dressing isn’t watery but also not too thick. For the salad filling, wash the lettuce and tear it into bite-sized pieces. Rinse the corn and beans and drain well. Chop any vegetables you like. The more colorful and varied the better. Prepare 2 separate plates. Portion out the salad and arrange it on the plates as you would like it to be in the calzone. Preheat the oven to 220°C (top/bottom heat) or pizza setting. Roll out a ball of dough on a floured surface and carefully place it on a baking sheet lined with parchment paper. Spread half of it with pizza sauce, leaving about a 2 cm border. Top with ham and mozzarella and season with pizza seasoning. Fold it over and fold the edges over centimeter by centimeter. Repeat with the second ball of dough. Bake the calzone for about 20 minutes on the middle rack. Remove from the oven and carefully cut a slit along the top of the folded edge with a sharp knife. CAUTION! Hot steam will escape. Carefully open the lid. Push the prepared salad into the calzone with the back of your hand and pour the yogurt dressing over it. Close the lid and enjoy.