Calzone / Small Pizza Pockets

Sift the flour into a large enough bowl and make a well in the center. Mix the yeast with a quarter of the water and pour into the flour well, mix with flour to form a thick dough. Sprinkle a little flour on top and let this dampfl rise until the surface shows cracks.

Sprinkle the salt over the flour, add the remaining water as well as olive oil and knead the whole thing into a smooth, elastic, soft dough.

Return to the baking bowl and dust with a little flour.

Cover the baking bowl with a dishcloth and let the dough rise in a warm place until it has doubled in volume.

Peel the onions, halve them and cut them into strips. Sauté in the oil until soft, turning. Season with salt and pepper, cool. Dip the tomatoes briefly in boiling water, peel, cut in half diagonally, remove the seeds and dice finely. Pit the olives and cut them into strips. Rinse the capers briefly under warm water.

Chop the basil and cut the ham into thin strips. Mix all together with the cooled onions. Stir in the finely diced mozzarella.

Knead the dough again briefly and divide into 12 small pieces.

Form the dough into round slices and cover with the filling. Brush with a tiny bit of olive oil and place on a greased baking sheet. Press the edges together. Brush the calzone with olive oil and bake in the oven on the lowest rack at 220 C°.

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