Psungee

I'm currently working on a recipe for a covered pizza. I tasted it in a (now defunct) restaurant in Montreal. I've heard/read it referred to as both a panzarotti and as a calzone. I've seen it described as "pizza with a lid" as well as some other term I don't remember. An Italian friend simply referred to it as a "bread". I think it's best on a basic, white crust (although I've been making variations of partial whole wheat crusts and, my personal favourite, a sesame crust but not with a covered pizza).