Ta čudna pica – Calzone Montedoro / This weird pizza – Calzone Montedoro

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Pica, ki skoraj ni več pica. Ena izmed mojih najljubših izbir, ko občasno zavijemo v eno izmed picerij na obali. Danes sem si jo pripravila za kosilo. Glaven del priprave je nakup sestavin, sama priprava pa je sestavljena tako, da si lahko delo malo časovno razporedite. Jaz sem si jo. Tako sem testo naredila že en dan prej. Tudi špinačo se lahko pripravi že prej in ko je čas za kosilo, samo zložimo sestavine skupaj in kosilo je nared.

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CALZONE MONTEDORO

2 osebi

Sestavine:

Testo:

  • 10 g kvasa
  • 1 čajna žlička sladkorja
  • 1 čajna žlička moke
  • 2 dl mleka
  • 2 žlici oljčnega olja
  • 300 g moke (bele mehke, polnozrnate, …)
  • 2 ščepa soli

Nadev:

  • 250 g sveže špinače
  • 50 g rikote
  • 5 rezin pršuta
  • riban sir (toliko, kolikor vam ga paše)
  • 4 žlice pasiranega paradižnika (passata)
  • sol, poper, bazilika, origano
  • malo parmezana za povrhu

Priprava:

Iz sestavin zamesimo kvašeno testo. Kvas stopimo v mleku (najbolj primerna temperatura mleka je 30°C) in dodamo žličko sladkorja in žličko moke. Ko se kvas stopi, kvasec vmešamo v moko, ki smo ji dodali sol. Malo zamešamo testo in dodamo že oljčno olje. Testo pregnetemo in ga damo na stran počivati v skledo (približno 15-20 min.)

Damo vreti večjo količino vode za špinačo. Špinačo očistimo in operemo. Špinačo se pere tako, kot solato. V večji količino vode jo operemo in potem ven pobiramo listke, da umazanija ostane v vodi in na dnu sklede. Postopek ponavljamo, dokler špinača ni čista.

Ko voda zavre, vanjo stresemo špinačo in jo blanširamo (=2 minuti jo kuhamo v vreli vodi). Poberemo jo ven s penovko in špinačo sesekljamo z nožem.

Pečico segrejemo na 220°C. Testo razvaljamo na tanko. Na polovico testa damo nariban sir, rezine pršuta, špinačo in rikoto. Z drugo polovico testo dobro zapremo v žepek.

Damo na peki papir in pečemo pri 220°C približno 15 minut.

Med tem, ko se pica peče, v skodelici paradižnikovo mezgo ali pasiran paradižnik zmešamo z začimbami. Ko je pica že skoraj pečena, jo vzamemo ven in po njej zlijemo paradižnikovo omako. Pečemo še 2 minuti.

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Preden pico postrežemo, nanjo naribamo še malo parmezana.

To je to, SimplyFino.


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This weird pizza – Calzone Montedoro

A pizza, that almost isn’t a pizza anymore. It’s one of my favorite, and the kind I always chose when we’re eating pizza in a local pizzeria. Today I made it for lunch. The most important thing when making this pizza is the shopping part. You don’t want to forget to buy one of the ingredients. You can split the preparation part like I did. I made the dough a day before. You could also prepare the spinach a day before, so when it’s time for lunch or dinner, you just put the ingredients together.


CALZONE MONTEDORO

2 person recipe

Ingredients:

Dough:

  • 10 g fresh yeast (you can also use the dry one)
  • 1 tea spoon of sugar
  • 1 tea spoon of flour
  • 2 dl milk
  • 2 tbs olive oil
  • 300 g flour (regular white, whole wheat, …)
  • 2 pinch of salt

Filling:

  • 250 g fresh spinach
  • 50 g ricotta
  • 5 slices of prosciutto
  • grained cheese (as much as you like)
  • 4 tbs of tomato sauce, paste
  • Salt, black pepper, basil, oregano
  • Some parmesan cheese to top it off

Instructions:

Make a yeast dough from the ingredients. Melt the yeast in the milk (the most appropriate temperature of the milk is 30°C) and add a tea spoon of sugar and flour. When the yeast melts mix the mixture into the flour to which you have already added the salt. Mix into a dough and while mixing also add the olive oil. Knead the dough well and leave it to rest for about 20 min.

Put the water for the spinach to boil on the stove. Clean and wash the spinach until it’s clean.

When the water boils blanch the spinach (put it in the boiling water and cook it for 2 minutes). After that time take it out and chop the spinach with a knife.

Set the oven to 220°C. Roll the dough out nicely and thin. Place toppings on the half of the dough. First the cheese, prosciutto, spinach and ricotta. Then fold the dough and make a calzone

Place it on the baking paper on a baking tray and bake for 15-20 minutes at 220°C.

While the pizza is baking, mix the tomato sauce with the herbs in a bowl. When the pizza is almost done, pour the tomato sauce on top of it and bake for another 2 minutes.

Top it with parmesan cheese and the lunch is ready. SimplyFino.

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3 thoughts on “Ta čudna pica – Calzone Montedoro / This weird pizza – Calzone Montedoro

  1. Pingback: Učenje priprave kvašenega testa – dober izgovor za pico / Learning to make yeast dough – a good excuse to eat pizza | SimplyFino

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