Pie-calzone with two toppings

Description

This cake can also be filled with anything: potatoes, mushrooms, cabbage, than your soul (stomach) desires. The dough is very pliable, porous, accept any filling and absorbs its flavors. The specified number of meat stew is enough for two pies. If you make the pie with meat and vegetables, leave half the meat sauce as a pasta sauce, it is great in the refrigerator for 3 days. Shaping gives space for imagination: put yourself in the middle of the cake (instead of arugula with cherry tomatoes) a few balls of cheese bocconcini or other cheese cubes, green olives, black olives, a spoonful of capers on a simple salad, seasoned with olive oil and vinegar. Your love for the culinary experiments will tell you a perfect version of this dish.

Ingredients

Flour

440 g
Yeast

1 pack
Water

300 ml
Salt

0.5 tsp
Sugar

1 tsp
Olive oil

1 Tbsp
Parmesan

2 Tbsp
Onion

1 piece
Bacon

8 slice
The Apium graveolens Dulce

1 sprig
Carrots

1 piece
Garlic

2 tooth
Tomato

3 piece
Tomato paste

1 Tbsp
Beef

500 g
Semi-dry red wine

0.5 cup
Parsley

0.333 coup
Cheese

4 Tbsp
Salt
Black pepper
Eggplant

0.5 piece
Zucchini

0.5 piece
Red sweet pepper

0.5 piece
Olive oil
Salt
Black pepper
Mozzarella

8 slice
Pesto

4 Tbsp
Tomatoes in own juice

150 ml
Olive oil
Salt
Black pepper
Basil

0.5 coup

Cooking

Ingredients.

1. Very warm water pour into a bowl, add sugar and stir. Add yeast, stir with a fork, cover with foil.

2. Leave for 7-8 minutes, until the yeast has swollen.

3. The flour with the salt sift into a large bowl and make a well in the flour. Pour into the well yeast liquid and olive oil, gradually stir with a wooden spoon.

4. Flour work surface and knead a pliable elastic dough (about 8-10 minutes). Cover the dough with foil, greased with olive oil, and leave in a warm place for 40 minutes.

5. Meanwhile, for the stew fry the finely chopped onion in a tablespoon of olive oil until transparent. Carrots and celery cut into small cubes.

6. Add the carrots and celery to the onions, simmer 2 minutes over low heat and add the finely chopped bacon. Cook another couple of minutes.

7. The meat is ground into ground beef and add to the frying pan to the vegetables. Season with salt and freshly ground black pepper. Add the tomato paste and simmer over low heat, breaking up lumps of mince with a wooden spoon. At this stage I like to add half a Cup of red wine, but this is at your discretion. Tomatoes cut in half and grate on a coarse grater so that you get the grated pulp and the liquid, and the skin left in his hand. Add pulp and juice to meat along with tomato paste. Simmer to obtain a thick mass of fragrant a couple of minutes, add finely chopped garlic, stir, heat for another minute and turn off the heat. Add to the minced finely chopped parsley. Check for spices.

8. Eggplant, zucchini and pepper cut into slices, brush them with olive oil and fry in a grill pan until Golden brown.

9. Chopped tomatoes heated in a pan with olive oil over medium heat to make a thick enough tomato sauce. Add chopped Basil, salt and pepper to taste.

10. The dough for 40-50 minutes will increase in volume twice.

11. The dough is ready to knead and roll out into two circles. On the circle to make four cuts, as shown in the photo.

12. Into two parts to put on the full tablespoon of meat stew, and two others – a spoonful of tomato sauce, then 2 slices of eggplant, 3 slices of zucchini, a slice of pepper.

13. Meat filling sprinkle with grated cheese, slice vegetables, put 2 slices of mozzarella and a spoonful of pesto. (How to make homemade pesto, you can read this recipe http://www.povarenok .ru/recipes/show/116 968/)

14. Close up the dough triangles.

15. Using the pizza cutter in the middle to make the cross-cut and remove the pieces of dough so that it's a hole. Sprinkle pie with olive oil and sprinkle with grated Parmesan cheese. Do the same with the second layer of dough and the remaining ingredients – you get 2 pie.

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