Calzone with Assorted Meats and Cheeses

By KennySD

Walk into any salumeria; Italian delicatessen; and the aroma of countless cheeses and cured meats captivates the senses. The pungent flavors of salami, prosciutto and mortadella are mellowed by sweet ricotta and Parmesan cheese in this salute to the tradition of the salumeria.

Ingredients

• 2 tbls extra-virgin olive oil
• 1 small yellow onion, thinly sliced
• salt and freshly ground pepper
• 1/4 cup ricotta cheese
• 1/4 cup mozzarella cheese
• 2 thin slices salami, coarsely chopped
• 1 slice prosciutto, coarsely chopped
• 1 slice mortadella, coarsely chopped
• 1/2 recipe Neapolitan pizza dough, completed through the second rising
• all-purpose flour for dusting
• 1/4 cup tomato-basil sauce
• 1 tbls freshly grated Italian parmesan cheese

Preparation

Step 1

Place a pizza stone or unglazed terra-cotta tiles on the lowest rack of an oven. Preheat to 500 degrees F.

In a large, heavy sauté pan over medium heat, warm the olive oil. Add the onion and sauté until completely wilted and golden, about 10 minutes. Season to taste with salt and pepper and remove from the heat.

In a bowl, combine the onion, ricotta, mozzarella, salami, prosciutto, mortadella and pepper to taste. Stir to mix well.

Place the ball of dough on a lightly floured pizza peel or rimless baking sheet. Sprinkle a little more flour on the top of the dough and, using your fingertips, press evenly into a round, flat disk about 1 1/2 inches thick and 5 inches in diameter. Lift the dough and gently stretch it with your fingers and then over the backs of your fists, using the weight of the dough to allow it to grow in size. While you are stretching the dough, gently rotate the disk. Continue stretching and rotating the dough until it is about 1/4 inch thick and 8 inches in diameter. Try not to let the center of the disk become too thin in comparison to the edges. Dust the peel or baking sheet with more flour and gently lay the disk in the center.

Mound the filling in the center on the half of the dough that is nearest to you. Gently fold the top half of the dough over the filling, stretching and adjusting as necessary so the edges meet. Crimp the edges with a fork to seal. Tear a steam vent about 1 inch long in the center of the top. Spoon the tomato-basil sauce over the vent and spread it around with the back of a spoon for decoration.

Gently shake the peel or baking sheet back and forth to make sure the calzone has not stuck to it. If it has, gently lift off the stuck section and sprinkle a little more flour underneath. Using the peel or baking sheet like a large spatula, quickly slide the calzone onto the hot pizza stone or tiles. Bake until the top is golden brown and the bottom is dotted with dark brown spots, 8 to 9 minutes. Remove the calzone with a large metal spatula and place on a dinner plate. Sprinkle the Parmesan cheese over the top and serve at once.