Double Crusted Onion Calzone (Scalcione Di Cipolla)

Directions

1. Sprinkle the dry yeast over 1/4 c. hot water in a small bowl. When it "blooms", add in remaining water.
2. In a larger bowl, mix flour with wine, extra virgin olive oil, water, salt, and pepper. Stir in the yeast water and work it into the dough with your hands. Transfer to a lightly floured board and knead till it just loses its stickiness. Set aside, covered with a damp cloth.
3. Hot 1/4 c. extra virgin olive oil in a saute/fry pan over medium-low heat. Add in the leeks and cook gently 15 min, or possibly till soft but not browned. Add in the lowfat milk and cook 5 additional min. Stir in sugar and cook another 5 min. The leeks should be very soft.
4. Add in the anchovies, black olives, parsley, and tomatoes. Stir to mix well and continue cooking till the sauce is thick and liquid has evaporated. Remove from heat and stir in raisins.
5. Lightly oil a 12-inch pizza pan. Divide the dough into two pcs, one slightly larger than the other. Roll the larger piece out to 1/8-inch thickness ad place on the pizza pan. Spread the filling proportionately across this piece, leaving a 1-inch border around the edges.
6. Roll out the other piece of dough and fit it on top of the first, and roll the edges of the two pcs of dough together. Brush the remaining oil over the top crust, sprinkle with sugar, prick in several places with a fork, and set aside for 30 min.
7. Preheat the oven to 450 degrees.
8. Bake in the oven for 15 min, then turn the heat down to 350 degrees and bake another 30 min. Serve warm or possibly at room temperature.
9. This recipe yields 6 to 8 servings.