Vegan calzone with escarole, olives and capers

Ingredients

For 1 serving

• All-purpose flour85 g
• Active dry yeast2 g
• Escarole250 g
• Black olives8
• Capers8 g
• Raisins8 g
• Pine nuts8 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten, nuts, sulphites,

In season: October – March

Method

1. In a bowl dissolve the dried yeast in lukewarm water, about two-thirds of the weight of the flour. Add the 00 flour and finally a pinch of salt, then knead on the worktop for 8 minutes, until smooth and elastic.
2. Shape it into a ball, cover it and leave it to rise for 90 minutes in a warm place, until doubled in size. Half an hour before the end, preheat the oven to 230 °C (conventional).
3. While it rises, soak the raisins in lukewarm water. Wash the escarole well leaf by leaf and cut it into pieces; pit the black olives and rinse the capers.
4. Heat half the oil in a wide frying pan with the crushed garlic, add the escarole with a pinch of salt and cook, covered, over medium heat for 8 minutes, until wilted. Remove the garlic, add the olives, capers, squeezed raisins and pine nuts and cook uncovered for 2 minutes, until the liquid evaporates; let it cool slightly.
5. Roll the dough out on baking paper into a thin disc. Drain the escarole well of its juices, spread it over one half, fold into a half-moon and seal the edges by pressing with your fingers.
6. Brush with the remaining oil, prick the top with a fork and bake at 230 °C for 18 minutes, until puffed and golden.