FRIED CALZONE WITH SEAFOOD RAGU
Ingredients to choose
For a single serve
  • CALAMARI
    80 g
  • SHELLED MUSSELS
    60 g
  • GARLIC
    1/2 CLOVE
  • BREAD CRUMB
    as required
  • OREGANO
    as required
  • PIZZA DOUGH
    1 DISK
  • Pomopronto
    120 g
  • ANCHOVY PASTE
    20 g
  • EXTRA VIRGIN OLIVE OIL
    as required
  • FRYING OIL MIX
    as required
How to prepare it
PREPARATION TIME: 70 minutes
1. In a frying pan dilute the anchovy paste with extra virgin olive oil and garlic.
2. Sauté the squid cut into strips and the shelled mussels.
3. Add the Pomopronto, add oregano and cook slowly until it has reduced well.
4. When cooked add bread crumb to the ragout.
5. Roll out the pizza dough to obtain a smooth disc.
6. Cover only half of the disc with the ragout, leaving a couple of centimeters around the edge free.
7. Close the calzone matching the edges and seal carefully.
8. Fry in hot oil and drain on absorbent paper before serving.
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