4 cups all-purpose flour 1 (¼ ounce) package dry yeast 1 and ¼ cup water ¼ cup extra virgin olive oil ¾ cup black olives 1 pound ripe tomatoes 5 ounces ricotta salata (dry ricotta) 1 small yellow onion 4 tablespoons extra virgin olive oil Salt and pepper to taste
Dissolve yeast in little warm water. Pour flour onto a pastry board and knead with yeast, a pinch of salt and 1/4 cup of oil until soft and springy. Cover with a towel and allow to rise for about an hour. In a saucepan, sauté the sliced onion in oil and add peeled, chopped tomatoes.
Let this mixture thicken for a few minutes, season with salt and pepper and add chopped pitted olives. Remove from the heat, blend in ricotta, strained through a sieve, and mix well. Divide the dough in half and roll out both pieces, making one wider than the other.
Line an oiled baking sheet with the wider piece of dough, top with sauce and cover with the second piece of dough, carefully sealing the edges. Cook calzone in a preheated 475°F oven for about twenty minutes. During Lent, a few boned and chopped salt-packed anchovies are added to the sauce together with some olives.
The dish is marked by good flavors and taste, strongly tart thanks to the tomatoes. A cherry pink rosé wine with blueberry and raspberry fruit notes that is dry and fairly mellow, with delicate tannins. D.O.C. Gaia del Colle
Keep the dough away from air currents, cover it so the surface does not dry out. Once the calzone has been made, before placing it in the oven, let it stand a few minutes so the dough becomes less rubbery after its last kneading.