Closed pizza with ham and mushrooms

I propose to cook calzone - Italian closed pizza in the shape of a crescent. Being a typical traditional dish of the central and southern regions of Italy, this pizza has earned popularity all over the world. Indeed, in taste it does not differ from the usual open pizza, but at the same time it is much more convenient to take it with you to nature or to work as lunch.

Ingredients

• For test:
• Milk (warm) - 250 ml
• Olive oil - 3 teaspoons
• Flour - 350 g + for dusting
• Pressed yeast - 15-20 g
• or dry yeast - 1 teaspoon
• Sugar - 1 teaspoon
• Salt - 1 teaspoon
• For filling:
• Ham - 300 g
• Hard cheese - 100 g
• Cream cheese - 60 g
• Tomatoes - 150 g (2 pcs.)
• Champignons - 150 g
• Onion - 100 g (1 pc.)
• For sauce:
• Tomatoes - 150 g (2 pcs.)
• Olive oil - 2 tbsp. spoons
• Salt - 1 pinch (to taste)
• Ground black pepper - 1 pinch (to taste)
• Fresh thyme - 2-3 sprigs
• Fresh basil - 2-3 sprigs

Directions

1. Prepare the ingredients for the dough.
2. Warm milk slightly until warm.
3. Sift flour (350 g - 2⅔ cups with a volume of 200 ml) through a fine sieve.
4. Yeast can be used both fresh and dry.
5. Pour warm milk into a bowl, add sugar and crumble the yeast. Stir. Leave the dough for 10 minutes in a warm place.
6. When the dough has bubbled up, add the salt, olive oil and half of the flour to the bowl. Mix thoroughly with a whisk.
7. Gradually adding flour, form a ball of dough. To make it more convenient to knead, transfer the dough to the work surface (for convenience, dust the table with flour).
8. Knead the dough by hand or in a food processor until it is no longer sticky to your hands. Transfer the ball of dough to a deep bowl, cover with cling film and leave warm for 50-60 minutes.
9. While the dough is rising, prepare the ingredients for the tomato sauce.
10. Rinse and dry tomatoes and herbs. Fresh herbs can be replaced with dried herbs to taste.
11. Tear green sprigs with your hands.
12. Cut the tomatoes so that it is convenient to work with a blender.
13. In a blender bowl, combine tomatoes, thyme and basil leaves, salt, ground black pepper and olive oil.
14. Grind the ingredients with a blender until smooth. Tomato sauce for pizza is ready.
15. Prepare stuffing items.
16. Clean the onion. Wash tomatoes and onions. Wipe the mushrooms with a damp kitchen towel.
17. Cut the mushrooms into plates, tomatoes into slices or semicircles, onions into thin quarters of rings.
18. Grate hard and cream cheese on a coarse grater.
19. Cut the ham into thin slices.
20. Meanwhile, the dough has increased in volume by 2-3 times.
21. Knock down the dough and divide it into three equal parts (approximately 230 g each) - for three pizzas.
22. Dust the parchment with flour, lay out 1 part of the dough and roll it into a round layer with a diameter of about 30 cm.
23. Lubricate the workpiece with sauce, not reaching the edge of about 1-1.5 cm. Put the ham on half of the circle, on top of the plates of mushrooms (use about 1/3 of the sauce, ham and mushrooms for each part of the dough).
24. Put the tomatoes and chopped onions on top of the mushrooms and ham (also 1/3 each).
25. Top with cream cheese and hard cheese (1/3 of each).
26. Cover the filling with the second half of the dough - this is convenient to do with parchment paper. Pinch the edges of the dough well. Make three oblique cuts on top and brush the surface of the calzone with tomato sauce.
27. Form pizzas in the same way with the remaining dough, sauce and toppings.
28. Transfer the closed pizzas, along with parchment, to a baking sheet and leave for a while.
29. Turn on the oven to preheat to 180 degrees.
30. Bake the calzone in an oven preheated to 180 degrees for 20-25 minutes, until a beautiful ruddy color.
31. Closed pizzas with ham and mushrooms are ready.
32. Lay the closed calzones one on one, so they stay warm longer.
33. Cut the pizza into portions and serve. Garnish the calzone with fresh basil if desired.
34. Juicy and hearty filling and soft airy dough - this is a closed pizza with ham and mushrooms. Convenient form and incredibly tasty content - perfect!