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