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1
Sprinkle the dried yeast over 1/4 cup warm water in a small bowl.
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2
In a large bowl, mix flour with wine, olive oil, remaining 1 cup of water, and salt, and pepper, to taste.
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3
Stir in the yeast water and work it into the dough with your hands.
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4
Transfer to a lightly floured board and knead until it just loses its stickiness.
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5
Set aside, covered with a damp cloth.
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6
Warm 1/4 cup olive oil in a saute pan over medium-low heat.
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7
Add the leeks and cook gently 15 minutes, or until soft but not browned.
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8
Add the milk and cook 5 additional minutes.
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9
Stir in sugar and cook another 5 minutes.
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10
The leeks should be very soft.
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11
Add the anchovies, black olives, parsley, and tomatoes.
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12
Stir to mix well and continue cooking until the sauce is thick and liquid has evaporated.
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13
Remove from heat.
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14
Drain the raisins and stir into the tomato mixture.
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15
Lightly oil a 12-inch pizza pan.
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16
Divide the dough into 2 pieces, 1 slightly larger than the other.
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17
On a lightly floured surface, roll the larger piece out to 1/8-inch thickness and place on the pizza pan.
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18
Spread the filling evenly across the dough, leaving a 1-inch border around the edges.
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19
Roll out the other piece of dough and fit it on top of the first, and roll the edges of the 2 pieces of dough together.
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20
Brush the top crust with oil, sprinkle with sugar, prick in several places with a fork, and set aside for 30 minutes.
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21
Preheat the oven to 450 degrees F.
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22
Bake the calzone in the oven for 15 minutes, then turn the heat down to 350 degrees F and bake another 30 minutes.
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23
Serve hot or at room temperature.
