How to make
Sift the flour. Put the yeast and sugar in warm water to dissolve. Pour the liquid into the sifted flour, add 2 tbsp. of olive oil and start kneading.
When the dough forms, add the salt. Continue kneading for another 5-6 minutes.
Put the dough for this vegetarian closed pizza in a bowl, cover it with a piece of plastic wrap and a towel.
Keep the bowl in a warm place, until the dough has doubled in size.
Cut the spinach and blanch it for 3-4 minutes in salted boiling water. Strain it well.
Transfer the spinach into a pan, add a whole clove of garlic and 2-3 tbsp. of olive oil.
Put it on the stove and fry, until all of the water evaporates and the spinach remains in fat.
Remove it from the heat and remove the garlic clove. Divide the risen dough into two equal parts. Roll them out into circles.
At one end, put the spinach and mozzarella pieces on top. Cover with the other end and press the edges well, so that the filling does not come out.
Brush each calzone with olive oil and leave them again for 20 minutes.
Bake the closed pizza at 430°F (220°C) in a preheated oven for about 10 minutes, or until it aquires an appetizing color!
Enjoy!
