Mini calzone from the charcoal grill

Ingredients for 1 servings:

• 45 g water
• 75 g flour
• some yeast (a few crumbs)
• 500 g flour
• 230 g water
• ¼ cube of yeast
• 4 tbsp olive oil
• 2 tsp salt
• 200 g ricotta
• 2 tomatoes
• ½ bell pepper(s), yellow
• 80 g ham or salami, to taste
• 50 g mozzarella, grated
• salt and pepper
• e.g. herbs (rosemary, oregano, basil, sage)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

makes 12 pieces.

For the pizza dough, separate a few crumbs of yeast from the yeast cube. Mix together the ingredients for the starter dough and let it rise for a good 1 hour. Knead the starter dough with the ingredients for the main dough and let it rise for at least 1 hour, or until it has visibly doubled in size. For the filling, cut the tomatoes, peppers, and ham or salami into small cubes and mix with the remaining ingredients. Divide the pizza dough into 12 portions, roll out into a round shape, and add a tablespoon of filling to each. Close the pizza and form small calzones. Drizzle the mini calzones with a little olive oil on both sides. Now place the mini calzones on the grill rack of the hot charcoal grill. Grill them nicely on both sides. Ours took about 15 minutes for the pizza pockets to cook.