This is a southern Italian onion calzone with a hint of anchovy. The sweetness of the raisins and onions pared with the sour olives and tomato sauce create a wonderful balance of flavors.
Dough: See French Bread recipe for the dough or use any pizza dough recipe you like. Filling:- 8 yellow onions, sliced thinly (not chopped)
- 1 medium jar of pitted green olives, slice the olives
- 1 small can anchovies, chop them into 1/4" pieces (you can use as little or as much as you wish - if you don't like anchovies at all, omit them)
- 1/2 cup grated pecorino romano cheese
- 12 oz. can tomato sauce (more or less)
- olive oil
- salt and pepper
- 2/3 cup white raisins
Make the bread dough and let it rise as directed.
Saute onions in some olive oil very well over medium to low heat until they are limp and browned. You will need to stir the onions frequently to avoid burning.When done, remove onions from heat, add the olives, cheese, tomato sauce (and raisins if you like - they do add a nice sweetness to balance the tomato sauce and olives)
Divide the dough in half. Roll out one half to make the bottom of the calzone. Let it rest while rolling out if it seems elastic. It will then roll out better after a few minutes of resting. Place into an oiled cookie sheet or similar size pan.Top with the onion mix and spread out to within 1" of the edges. Roll out the remaining dough and place on top of the onion mix. Brush the edges with a little water and pinch to seal. Brush top with a little olive oil or with a beaten egg. Pierce top with fork or tooth pick to let out steam.
Bake at 350 for about 45 minutes. Best served at room temperature or just slightly warmed. It is even more flavorful the next day.