Calzone with Caprese Filling Recipe - ReCiPes
Stock Foto Calzone with caprese filling

The Italian closed calzone pie is made from the same dough as pizza, and is essentially considered closed pizza. You can put any toppings and favorite pizza toppings inside. Kelsey Nixon suggests filling the calzone with Italian appetizer caprese from cherry tomatoes, mozzarella and basil, only add two more cheeses to the mozzarella: ricotta and parmesan to make the taste richer. Before closing the pie, sprinkle the filling with balsamic glaze. Serve the prepared calzones with tomato dipping sauce, the recipe of which you will also find below.


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Time: 2 hours 55 minutes
Complexity: easy
Servings: 4

The recipes use volumetric containers with the volume:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Simple pizza dough

  • 1 and 3/4 Art. warm water (40 ° С-43 ° С)
  • 1 sachet of active dry yeast (2 and 1/4 tsp.)
  • 2 tsp Sahara
  • 3 tbsp. l olive oil
  • 4 tbsp. baking flour + extra for work
  • 2 tsp salt
  • Olive oil to grease
  • Cooking spray


  • 1 tbsp. ricotta
  • 0.5 tbsp. grated parmesan
  • 220 gr grated mozzarella
  • 2 tbsp. cut cherry tomatoes in half
  • 1/4 Art. fresh basil leaves torn
  • Tomato sauce, for serving, see recipe below

Tomato sauce

  • 2 tbsp. l olive oil
  • Half onion, chopped
  • 1 can (800 gr.) Canned grated tomatoes
  • 2 garlic cloves, grated
  • Pinch of sugar
  • Red pepper flakes, as needed
  • Fresh basil leaves torn

Balsamic glaze

  • 0.5 tbsp. balsamic vinegar
  • 3 tsp Worcester sauce

Recipes with similar ingredients: yeast dough, bread flour, tomato sauce, mashed tomatoes, cherry tomatoes, ricotta cheese, Parmesan cheese, mozzarella cheese, balsamic vinegar, red cereal pepper, basil

Recipe preparation:

  1. Balsamic glaze:

    Combine balsamic vinegar and Worcester sauce in a small saucepan and cook over low heat over medium heat until thickened, so that the icing covers the back of the spoon, 3-5 minutes.

  2. Preheat the oven to 260 ° C. Grease two baking sheets with olive oil.
  3. Make a recipe for pizza dough. Divide the dough into 4 equal parts.

    On a floured work surface, use a rolling pin to roll each piece of dough into a circle. Lay circles on prepared baking sheets.


    Put a quarter of ricotta, parmesan, mozzarella and tomato on the lower half of each round of dough. Salt and pepper; tear a few basil leaves over cheese and tomatoes and sprinkle with a spoon of balsamic glaze. You can fill the calzone with any fillings to your taste.

  4. Fold the dough circles in half, covering the filling to make semicircular pies. Starting from one end of the semicircle, begin to twist the dough, pinching in the direction of travel. Continue pinching the dough until you reach the end, and then tuck the last end and pinch it. Lubricate the calzone with olive oil and with the tip of a knife make 2 cuts at the top of each pie to let off steam. Slots on the surface of the dough are needed so that the steam exits freely when baking, and the filling does not flow out on the sides.
  5. Bake calzone until golden crisp, about 15 minutes. Serve with tomato dipping sauce.

    Tomato sauce:

    Heat a medium-sized saucepan over moderate heat. Add olive oil. Sauté the onion until it is clear, about 5 minutes. Add tomatoes, garlic, sugar, red pepper; salt and pepper to taste. Continue cooking for another 10-15 minutes over medium heat. Salt, pepper to taste and add basil.

  6. Simple pizza dough

    In a measuring cup for liquids, mix warm water, yeast and sugar. Let the yeast bloom for about 5 minutes. Once they froth, add olive oil.

    Sugar is needed to feed the yeast, which will help the dough rise. Bakery flour will help to get a more chewy texture, because the flour contains more gluten. To determine the temperature of the water, it is not necessary to use a thermometer: it should just be warm to the touch.

  7. Meanwhile, in a bowl of a stationary mixer with a spatula, mix flour and salt. Pour in water with yeast and, when the dough begins to gather in a lump, change the nozzle to the hook for the dough. Knead the dough, adding a little more flour if necessary, until it leaves the sides of the bowl, 1-3 minutes. Touch the test – it should not stick to your fingers. As soon as the dough moves away from the walls of the bowl, lay it out of the bowl on a floured work surface and continue kneading with your hands for 1-2 minutes. Then form a round ball from the dough and place it in a large bowl covered with a culinary spray. Cover the bowl with plastic wrap or a clean kitchen towel and place the dough in a warm place so that it doubles for 1.5-2 hours. When the dough rises, you can work with it further!

    This dough is wet, so keep a scraper ready and sprinkle your hands with flour. If the dough is too sticky, add more flour; if it is too stiff, add a little water.


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