RUSTIC CALZONE
Ingredients to choose
For a single serve
  • PIZZA DOUGH
    1 DISK
  • BORETTO ONIONS IN BALSAMIC VINEGAR OF MODENA I.G.P.
    50 g
  • READY ESCAROLE
    70 g
  • 1 HARD BOILED EGG
How to prepare it
PREPARATION TIME: 12 minutes
1. Roll out the pizza dough to obtain a smooth disc.
2. Cover half of the disc with the escarole, onions and sliced hard boiled eggs leaving a couple of centimetres around the edge.
3. Fold over the calzone, matching the edges and seal carefully.
4. Cook in the oven for 6 minutes at 200 °C.
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Save (+) Code Packaging and format Net weight Pieces per package Zoom
(+) 008514 TIN 3/1 2500 g 6
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Ready escarole
This product consists of tender leaves of Indivia cultivated in Italy, which are thoroughly washed and dressed with oil and seasoned with salt, chili pepper and garlic. The leaves are crunchy slightly bitter and ready to use. They blend very well with a variety of meats and can be used in soups and as a topping on focaccias, pizzas and in sandwiches.

Ancient receipt
Save (+) Code Packaging and format Net weight Pieces per package Zoom
(+) 010535 TIN 4/4 750 g 6
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