• 1/2 teaspoon sugar
  • 1/2 teaspoon dry yeast
  • 300 g flour
  • 1 tablespoon olive oil "Soleil de Carthage"
  • 1 teaspoon salt
  • garnish:
  • 75 g of salami
  • 50 g ricotta
  • 125 g of mozzarella
  • 3 tablespoons olive oil "Soleil de Carthage"
  • Salt and pepper


  • Dissolve the sugar in 12 ounces of hot water, add the yeast and let stand 10 to 15 minutes in a warm place.
  • Place the flour on the work surface, make a well in the center and put some oil, salt and dissolved yeast.
  • Mix together with your fingers to form a smooth paste. Knead for about 10 minutes.
  • To obtain a smooth and elastic dough. Place the dough in a bowl.
  • Cover it with a damp cloth and let stand for 3 hours in a warm place, free from drafts, until it has doubled in size.
  • When the dough has risen, heat the oven to 240°C. Cut the salami into cubes of about l cm.
  • Mash the ricotta with a fork, grate the mozzarella. Mix the diced salami and cheese with 1 tablespoon of olive oil, salt and pepper.
  • Flour the work surface and spread out dough into a disk from 25 to 28 cm in diameter and 5 mm thick.
  • Brush it with 1 tablespoon of olive oil. Remove the liner on one half of the disk of dough leaving 2,5 cm free edge.
  • Fold the other half over the garnished portion to form a half-moon. Close the edge by pressing it with your fingers and then with a fork.
  • Brush the calzone with olive oil.