Leek Calzone

Add 200 g of all-purpose flour and 200 g of durum wheat flour to a bowl

Add 70 ml of extra virgin olive oil, 200 ml of water and ½ tbsp of salt

Mix all the ingredients with a spoon until combined and crumbly. Knead the dough by hand, adding a little more water if the dough is dry

Knead the dough on a clean working surface until smooth. Moisten it with more water if needed. Form a ball

Place the dough in an airtight container and cover it. Let it rest for at least 30m to hydrate before using it

Trim and thinly slice 1 large leek

Roughly chop 1 cup of pitted black olives

Add 2 tsp of olive oil and ¼ cup of anchovies to a frying pan over medium heat. Cook until they break down

Add the leeks in an even layer in the pan

Add the black olives. Cook until the leeks have softened, stirring periodically. Let it cool down slightly

Preheat the oven to 200 °C

Transfer the dough to a clean surface and dust with flour. Divide it in two parts—one that is about 60% of the total and the other the remaining 40%

Roll out the larger piece of dough with a rolling pin into a 35 cm wide circle

Brush the inside of a 26 cm diameter springform cake pan with olive oil

Center the dough in the pan and press it against the bottom and the sides

Puncture the bottom with a fork all around. Fill with the cooked leek mixture

Dust the remaining dough with flour and roll out to a 26 cm wide circle

Cover the filling with the dough and lightly press it down

Roll the edges inward to close the calzone

Brush generously with olive oil. Puncture the surface with a fork

Bake for 45m until golden brown on all sides. The leek calzone is ready

Enjoy! It's great both hot or at room temperature!