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RUSTIC

for 8 people:

dough calzone
turnovers and 200 grams of sliced \u200b\u200bham
200 grams of mozzarella
6-8
tomatoes 4 tablespoons olive oil mushrooms cardoncelli
4 tablespoons grated parmesan artichokes


extra virgin olive oil salt, oregano

Preheat oven to 220 °.
After 2 hours of rising, divide the dough into two parts and on a floured surface.
With rolling pin, roll out two thin, the diameter of a dish pizza about 36 cm.
Reduce the peeled tomatoes into pieces and run-off to make it lose most of the liquid.
Meanwhile, cut the ham into strips, mozzarella cubes, mushrooms cardoncelli into strips, cut the artichokes into wedges.
Line with the first disc of dough in a greased pan just oil.
Fill with ham and mozzarella, tomato, peeled, cardoncelli mushrooms, artichokes, a pinch of salt, a tablespoon of grated parmesan and a pinch of oregano. Close
with the other disk of dough, sealing the edges and folding over the calzone.
Press all around with the tines of a fork, make holes and Ungern the surface with the dirty hand of extra virgin olive oil.

Cook at the bottom of a preheated oven at 220 degrees for 1 / 2 hour.

The surface of the calzone should be golden.

sure it is well done also below, then turn out to let it rest on a wooden cutting board for at least half an hour.