Calzone di Prosciutto e Ricotta (Ham and Cheese Calzone)

Photo by Lori K.
Adapted from saveur.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

serving

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from saveur.com

Ingredients

  • 1

    ball Naples-style pizza dough

  • Fine semolina, for dusting

  • 1

    ⁄2 cup ricotta

  • 1

    1⁄2 oz. thinly sliced cooked Italian ham, cut into 1/4" strips

  • 1

    1⁄2 oz. thinly sliced hard salami, cut into 1/4" strips

  • 1

    ⁄4 cup grated pecorino romano

  • 1

    ⁄3 cup pizza sauce

  • 2-3

    fresh basil leaves

  • Dough:

  • Makes 4 12 ounce balls

  • 2

    tbsp. sugar (7⁄8 oz.)

  • 1

    tbsp. olive oil, plus more (1⁄2 oz.)

  • 1

    ⁄2 tsp. active dry yeast

  • 5

    1⁄2 cups "00" flour, preferably Caputo Pizzeria Flour (1 lb. 12 oz.)

  • 2

    tbsp. kosher salt (3⁄4 oz.)

Directions

Place a pizza stone under the broiler; heat for 30 minutes. Dust dough with semolina; roll into an 8" x 10" rectangle and transfer to a semolina-dusted pizza peel. Spread ricotta over dough, leaving a 1" border. Distribute the ham, salami, and half the pecorino over the top. Fold in half; pinch edges closed. Spread sauce over top; sprinkle with remaining pecorino, plus basil leaves. Slide calzone onto stone; broil until crust is puffed and charred in spots, 2-3 minutes. Serve hot. Dough: Combine sugar, oil, yeast, and 2 cups cold water in bowl of a stand mixer fitted with a dough hook; let sit until foamy, 8-10 minutes. Mix flour and salt in a bowl. With motor running, slowly add flour mixture; mix until a smooth dough forms, 8-10 minutes. Transfer dough to a greased baking sheet; cover with plastic wrap. Let sit at room temperature 1 hour. Divide dough into 4 balls; transfer to a greased 9" x 13" dish; brush tops with oil. Cover with plastic wrap; refrigerate 48 hours.

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