Double-Crusted Onion Calzone - {Scalcione Di Cipolla}

Recipe Ingredients

		Dough
1/4 teaspoon	1.3ml	Dried yeast
1 1/4 cups	296ml	Warm water - (100 degrees)
4 cups	250g / 8.8oz	Flour - plus more for
		Rolling out dough
1/4 cup	59ml	Dry white wine
1/4 cup	59ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
		Filling
1/4 cup	59ml	Extra-virgin olive oil - plus more for
		The pan and drizzling the crust
2 lbs	908g / 32oz	Leeks - very thinly sliced
3 tablespoons	45ml	Milk
1 teaspoon	5ml	Sugar
6		Anchovy fillets - rinsed, drained,
		And chopped
1/2 cup	73g / 2.6oz	Pitted black olives - chopped
1/4 cup	36g / 1.3oz	Finely-chopped parsley
1/2 cup	31g / 1.1oz	Canned tomatoes - coarsely chopped
1/2 cup	80g / 2.8oz	Golden raisins - plumped in hot water
1 teaspoon	5ml	Sugar

Recipe Instructions

Sprinkle the dried yeast over 1/4 cup warm water in a small bowl. When it "blooms", add remaining water.

In a larger bowl, mix flour with wine, olive oil, water, salt, and pepper. Stir in the yeast water and work it into the dough with your hands. Transfer to a lightly floured board and knead until it just loses its stickiness. Set aside, covered with a damp cloth.

Warm 1/4 cup olive oil in a saute pan over medium-low heat. Add the leeks and cook gently 15 minutes, or until soft but not browned. Add the milk and cook 5 additional minutes. Stir in sugar and cook another 5 minutes. The leeks should be very soft.

Add the anchovies, black olives, parsley, and tomatoes. Stir to mix well and continue cooking until the sauce is thick and liquid has evaporated. Remove from heat and stir in raisins.

Lightly oil a 12-inch pizza pan. Divide the dough into two pieces, one slightly larger than the other. Roll the larger piece out to 1/8-inch thickness ad place on the pizza pan. Spread the filling evenly across this piece, leaving a 1-inch border around the edges.

Roll out the other piece of dough and fit it on top of the first, and roll the edges of the two pieces of dough together. Brush the remaining oil over the top crust, sprinkle with sugar, prick in several places with a fork, and set aside for 30 minutes.

Preheat the oven to 450 degrees.

Bake in the oven for 15 minutes, then turn the heat down to 350 degrees and bake another 30 minutes. Serve hot or at room temperature.

This recipe yields 6 to 8 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2E12) - from the TV FOOD NETWORK

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