Calzone di Cipolla with a Twist

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 3/4 cup (180ml) warm water 3/4 cup (180ml) warm water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon butter 1 tablespoon butter
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (100g) shredded mozzarella cheese 1 cup (100g) shredded mozzarella cheese
• 1/4 cup (25g) grated Parmesan cheese 1/4 cup (25g) grated Parmesan cheese
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (6g saturated)
• Carbohydrates: 42g (4g sugars)
• Protein: 11g
• Fiber: 3g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, sugar, and salt. Gradually add the warm water and olive oil, mixing until a dough forms.
2. 2.
   Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise for 1 hour or until doubled in size.
3. 3.
   In a large skillet, melt the butter over medium heat. Add the sliced onions and garlic, and sauté until caramelized, about 15-20 minutes. Stir in the dried oregano, dried thyme, salt, and black pepper. Remove from heat and let it cool slightly.
4. 4.
   Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
5. 5.
   Punch down the risen dough and divide it into two equal portions. Roll out each portion into a circle, about 8-10 inches in diameter.
6. 6.
   Spoon half of the onion mixture onto one half of each dough circle, leaving a border around the edges. Sprinkle the shredded mozzarella and grated Parmesan cheese over the onion mixture.
7. 7.
   Fold the other half of the dough over the filling and press the edges together to seal. Use a fork to crimp the edges.
8. 8.
   Transfer the calzones to the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
9. 9.
   Remove from the oven and let them cool for a few minutes. Garnish with fresh basil leaves before serving.

Treat your ingredients with care...

• Onions — Make sure to thinly slice the onions for even cooking and caramelization.
• Mozzarella cheese — Use shredded mozzarella for easy melting and even distribution of cheese throughout the calzone.
• Fresh basil leaves — Add the basil leaves as a garnish just before serving to preserve their vibrant flavor and aroma.

Tips & Tricks

• For a more intense flavor, you can add a sprinkle of red pepper flakes to the onion mixture.
• Experiment with different cheese combinations such as adding some Gorgonzola or Fontina for a more complex taste.
• Serve the calzone with a side of marinara sauce for dipping.
• If you prefer a crispier crust, brush the calzone with olive oil before baking.
• Leftover calzone can be reheated in the oven for a few minutes to regain its crispiness.

Serving advice

Serve the Calzone di Cipolla hot, either as a main course accompanied by a fresh green salad or as an appetizer for a gathering. Cut it into wedges and watch your guests enjoy the delicious combination of flavors.

Presentation advice

To enhance the presentation, sprinkle some grated Parmesan cheese and fresh basil leaves on top of the calzone just before serving. The vibrant green of the basil and the golden brown crust will make it visually appealing.