Onion Calzone

Method

1. Prepare the dough: on a work surface, place 00 flour and a little semolina. Add salt, then oil and white wine. Work for 5 minutes until a rustic dough forms. Rest in the fridge for 30 minutes (or 1 hour).
2. Slice the onions very thinly.
3. In a pan, place the onions with a drizzle of oil and coarse salt. Cook gently for about 30 minutes. After 15 minutes, add chili pepper, olives, pine nuts, anchovies, and raisins. At the end, add cherry tomatoes and tuna. Let cool slightly.
4. Divide the dough in half. Roll out one half. Grease a pan with oil and sprinkle with polenta flour. Line with the dough.
5. Fill with the onion filling. Cover with the other half of the dough. Seal the edges. Prick the surface. Brush with oil and sprinkle with semolina and salt flakes.
6. Bake at 200°C for 10 minutes on the bottom rack, then move to the middle at 180°C for 40 minutes. Let cool before unmolding.