Calzone di Prosciutto e Ricotta (Ham and Cheese Calzone)

By garciamoss

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 Naples-style pizza sauce
• 2-3 fresh basil leaves

Details

Servings 1
Adapted from saveur.com

Preparation

Step 1

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.