Calzone with Swiss Chard

Ingredients

• 400 g flour
• Salt
• 1 cube yeast (42 g)
• 1 tsp Honey
• 2 tbsp olive oil
• oil for greasing
• 600 g Swiss chard
• Salt
• pepper (ground)
• 1 onion
• 2 Garlic cloves
• 3 tbsp olive oil
• 250 g ricotta
• 50 g Parmesan
• 2 Eggs
• 2 tbsp pine nuts
• nutmeg

Instructions

1. 1.

   Add flour and 1 tsp salt to a bowl, create a well in the center. Break in yeast, dissolve with sugar and 100 ml lukewarm water. Sprinkle some flour on top, let the pre‑starter rise at warm place for 15 minutes.

2. 2.

   Knead flour, pre‑starter, 125 ml lukewarm water and olive oil. On a floured surface knead vigorously until dough is elastic, cover and let rise for 45 minutes in warm spot.

3. 3.

   Separate Swiss chard leaves from stems, wash and discard stems. Blanch leaves in boiling salted water for 30 seconds, shock in cold water, drain, squeeze dry, then chop. Peel onion and garlic; finely dice onion, garlic and stems. Heat 2 tbsp oil, sauté onion, garlic and stems for 3 minutes. Add chard greens and cook another 2‑3 minutes. Let cool slightly. Mix ricotta, Parmesan, eggs and pine nuts in bowl. Season with salt, pepper and nutmeg. Grease baking sheet.

4. 4.

   Roll dough on floured surface into a large round disc, place on sheet. Spread filling over half, leaving about 2 cm border. Brush edges with water. Fold other half over filling, press edge with fork to seal. Brush top with remaining oil. Bake in preheated oven at 220°C (middle rack) for about 30 minutes.