Savory Mezzelune alla pizzaiola

Savory Mezzelune alla pizzaiola are a leavened dough proposal stuffed and baked in the oven, a sort of small, delicious calzone, perfect as a snack during the day, as a quick lunch or as an appetizer. A simple dough leavened with brewer's yeast, richly stuffed with a Mediterranean flavor with tomato, olives and fontina. We can also stuff it with spinach and mozzarella, with ham and cheese, with peppers and gorgonzola...with everything our imagination suggests. Now let's see what we need to make our Savory Mezzelune alla pizzaiola. Ingredients for the dough 400 grams of white flour warm water to taste 5 grams of pizza yeast 30 ml of extra virgin olive oil a teaspoon of granulated sugar salt Ingredients for the filling 800 grams of ripe tomatoes 1 clove of garlic extra virgin olive oil salt 200 grams of fontina cheese black olives to taste oregano to taste Procedure In the planetary mixer we put 400 grams of 00 white flour, crumble the brewer's yeast 8 grams, the teaspoon of granulated sugar and as much warm water as necessary to obtain a smooth and homogeneous dough. Add the extra virgin olive oil, 30 ml and work for another 5 minutes. Put the dough obtained in a bowl and cover with a damp cloth and let it rest until it doubles in volume. Wash the tomatoes and cut them into large pieces, put them in a pan with a drizzle of extra virgin olive oil and a clove of garlic and cook for about ten minutes. Season with salt. Take the leavened dough, roll it out with a rolling pin and create circles with a pastry cutter; inside each we put pieces of tomato, diced fontina cheese and olives without the stone; Close in a half-moon shape and place them in a pan with parchment paper, brush the surface with oil, place a tomato and oregano fillet and bake at 180 degrees for about 20 minutes. Our Salty Mezzelune alla Pizzaiola are ready to be served.