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Calzone with Chard

Ingredients 
100 g of flour 

35 g of brewers’ yeast 

1 kg of chard 

200 g of pitted black olives 

Hot red pepper 

Extra virgin olive oil 

Salt 


Preparation 
Prepare the dough with the flour, a pinch of salt and the brewers’ yeast dissolved in a little bit of water. Add olive oil and lukewarm water and knead in order to obtain a smooth and pliable dough. Wrap the dough in a moist kitchen towel and put it in a warm place to rise, 3-4 hours. Wash the chard and cook it in salted boiling water. Drain thoroughly and coarsely chop it. Sauté in a spoonful of olive oil with chopped hot pepper and black olives. Set aside. Divide the dough into two equal parts and roll out two circles. Oil a baking dish and cover it with a circle of dough. Spread over it the chard filling and cover with the second circle of dough. Fold and seal the edges. Bake the calzone in a preheated oven at 170° C (335° F), 40 minutes approximately. Once cooked, you can serve the calzone with spoonfuls of tomato sauce. 

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Reprinted with permission from Regione Basilicata, Dipartimento Agricoltura e Sviluppo Rurale.

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