Calzone with beetroot and ricotta
Italian pie (or closed pizza) stuffed with beets and three types of cheese.
Ingredients
Servings 4- boiled beets - 250 g
- flour - 400 g
- salt
- yeast - 20 g
- sugar
- olive oil - 6 tbsp.
- onion - 1 pc.
- mozzarella - 120 g
- ricotta - 250 g
- egg - 1 pc.
- parmesan - 50 g
Cooking
Step 1
Mix flour with salt, dissolve yeast in 200 ml of water and one pinch of sugar, add 3 tbsp. l. olive oil and add flour. Knead the dough. Cover with a towel and leave for 1 hour. Mix ricotta with egg and parmesan, salt.
Step 2
Onion cut into cubes and fry in olive oil. Add grated beets, a little water and simmer for 10 minutes. Mix beets with mozzarella and ricotta.
Step 3
Roll out the dough into 4 circles. Put the filling on half of the mug, cover with the other half and seal the edges. Oil the top.
Step 4
Bake 20 min. at 220 degrees Bon appetit!