(Percentage of daily recommendation)
|Calorie||829 kcal||(39 %)|
|Protein||31.19 g||(32 %)|
|Fat||41.13 g||(35 %)|
|Carbohydrates||90.07 g||(60 %)|
|Sugar added||1.05 g||(4 %)|
|Roughage||6.69 g||(22 %)|
|Vitamin A||1,219.81 mg||(152,476 %)|
|Vitamin D||0.54 μg||(3 %)|
|Vitamin E||4.38 mg||(37 %)|
|Vitamin B₁||0.86 mg||(86 %)|
|Vitamin B₂||0.76 mg||(69 %)|
|Niacin||8.15 mg||(68 %)|
|Vitamin B₆||0.52 mg||(37 %)|
|Folate||334.87 μg||(112 %)|
|Pantothenic acid||0.93 mg||(16 %)|
|Biotin||10.63 μg||(24 %)|
|Vitamin B₁₂||0.45 μg||(15 %)|
|Vitamin C||57.54 mg||(61 %)|
|Potassium||1,474.98 mg||(37 %)|
|Calcium||472.96 mg||(47 %)|
|Magnesium||114.69 mg||(38 %)|
|Iron||6.97 mg||(46 %)|
|Iodine||16.7 μg||(8 %)|
|Zinc||1.87 mg||(23 %)|
|Saturated fatty acids||12.27 g|
- For the dough
- 15 grams fresh Yeast
- 1 pinch sugar
- 350 grams Pastry flour
- 2 tablespoons olive oil
- 1 teaspoon salt
- Pastry flour (for the work surface)
- 2 tablespoons olive oil (for brushing)
- For the tomato sauce
- 1 onion
- 1 garlic clove
- 3 tomatoes
- 2 tablespoons olive oil
- 2 tablespoons Tomato paste
- 1 tablespoon freshly chopped oregano
- freshly ground peppers (from the mill)
For the dough, mix the yeast with about 175 ml (approximately 3/4 cup) of lukewarm water until smooth. Add the sugar, flour, oil and salt and knead into a smooth, pliable dough with the dough hook of the electric mixer. Cover and let rise in a warm place for about 45 minutes.
For the tomato sauce, peel the onion and garlic and chop finely. Scald the tomatoes, cool in ice water, peel, quarter, core and dice. Heat 2 tablespoons oil in a pan and saute the onion and garlic until translucent. Add the tomato and continue to saute. Puree the mixture and return to the pan. Simmer the puree for about 5 minutes. Add the oregano. Season with salt and pepper and let cool.
For the filling, trim the spinach, rinse and shake dry. Wash the tomatoes, cut the stalks and finely chop. Peel the onion and garlic and finely dice. Heat the oil in a pan and saute the onion and garlic until translucent. Stir in the spinach and season to taste with salt, pepper and nutmeg. Remove from the heat. Stir in the mozzarella cubes, ricotta and a beaten egg.
Preheat the oven to 220°C (approximately 425°F).
Knead the dough on a floured surface. Divide into four portions and roll into 4 circles. Place on baking sheets lined with parchment paper. Spread the tomato sauce on half of each circle, leaving a 2 cm (approximately 2/3 inch) wide margin. Top with sauce with the spinach and ricotta mixture and cover with the second half of the dough. Squeeze the edges firmly. Brush the calzone with olive oil.
Bake in the oven for 25-30 minutes. Remove from the oven and let cool slightly. Halve, arrange on plates and serve.