Why settle for just one pizza, when you can combine 3 at the same time? Discover this Italian recipe that will appeal to the most gourmet.
- Units: 6
- Preparation: 30 mins
- Cooking: 30 mins
- Category: Main Dish | Pizza
- Cuisine: Italian
|grated cheddar cheese||30g|
|Tomato coulis||4 tablespoons|
|Fresh cream||2 tablespoons|
Preparation of the recipe: pizza calzone revisited
- Preheat your oven to 180°C.
- Prepare the first pizza. In a frying pan, sauté the bacon bits to degrease them and add the finely chopped onion. Roll out the pizza dough, cover with two heaping tablespoons of fresh cream, sprinkle with herbs and add the bacon bits and onions to half the dough. Fold the dough in half, pressing the edges to stick the dough together. Book.
- Prepare the second pizza. Roll out the dough, cover with 2 large tablespoons of tomato coulis. Cut slices of tomato and arrange them on half of the dough, sprinkled with a few fine herbs.
- Slice the mozzarella ball into equal parts, then arrange them on top of the tomatoes. Put 4 olives on top then fold the side of the dough over the filling, as for the first. Press the edges to stick well. Book.
- Finally, prepare the third pizza. Spread the last dough, cover with 2 large tablespoons of tomato coulis. On half, distribute the grated cheddar and mozzarella, the Roquefort cheese and the goat cheese cut into pieces, then fold over, pressing down on the edges.
- Put parchment paper on a plate, and arrange the pizzas in a circle, folded side inwards, slightly staggered. Braid the edges so that they stick together and the filling does not come out during cooking.
- Bake for 30 minutes at 180°C then enjoy the very hot revisited calzone pizza, accompanied by a green salad.