Calzonne with Prosciutto & Spinach – Pizzini Wines

Ingredients

• For the dough:
• 1/2 cup luke-warm water
• 1½ teaspoon dry yeast or 15g fresh yeast
• 1½ teaspoons sugar
• 2 tablespoon olive oil
• ½ cup luke-warm water, extra
• 2+1/2 cups pizza flour or Double Zero flour
• 2 teaspoons flaky salt
• Extra flour and oil
• For the filling
• 2 tablespoons olive oil
• 1 large onion, chopped finely
• 2 cloves garlic, minced
• 500g silver beet, leaves only (or spinach)
• Salt & pepper to season
• 2 tablespoon olive oil, extra
• 250ml tomato passata
• 100g prosciutto or pancetta
• 100g, mozzarella or melting cheese
• 50g grated parmesan cheese