Calzone with smoked pork

Ingredients:

• 450 g pizza dough
• 4.5 tablespoons extra-virgin olive oil
• 220 g of minced pork
• 2.5 tsp smoked paprika
• 1 red bell pepper, chopped
• 220 gr. grated mozzarella (about 2 tbsp.)
• 6 cups mixed salad greens
• 1 tbsp sherry or red wine vinegar
• Premium flour for working with dough

Preparation:

1. Place the baking sheet in the oven and preheat to 230°C. On a lightly floured work surface, divide the dough into four pieces and cover with a towel.
2. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the ground pork, 3/4 teaspoon salt, and 1/2 teaspoon black pepper and cook, breaking up any clumps with a wooden spoon, until no longer pink, 3 to 4 minutes. Add 2 teaspoons paprika and cook, stirring, for 30 seconds. Add the bell pepper and cook until slightly softened, about 2 minutes more. Transfer to a bowl and stir once or twice to cool slightly.
3. Stretch each portion of dough into a circle 20 cm in diameter. Place the pork filling and mozzarella on one side of the dough circle, leaving a 1 cm border, then fold the dough over the filling. Pinch and crimp the edges to seal the filling inside. Mix 0.5 tablespoons of olive oil with the remaining 0.5 teaspoon of paprika; brush the calzones. Cut a 2 cm diameter hole in each.
4. Remove the baking sheet from the oven and place the calzone on it. Bake until dark golden brown, 12-15 minutes. Meanwhile, toss the salad greens in a bowl with the vinegar and the remaining 3 tablespoons of olive oil, season with salt and pepper to taste. Serve with the calzone.