Title: Calzone (Filled Turnovers)
Categories: Ethnic Pizza Main
Yield: 4 -6 serving
| | | Basic pizza dough |
| 2 | c | (about 8 oz) shredded fresh |
| | | Mozzarella cheese |
| 2 | c | (about 1 lb) ricotta cheese |
| 1/2 | c | (about 2 oz) freshly grated |
| | | Parmesan cheese |
| | | Cornmeal, if using a pizza |
| | | Peel |
| 1/2 | c | Olive oil, approximately |
| 1 | c | Peeled, seeded, chopped, and |
| | | Well-drained vine-ripened or |
| | | Canned Italian plum tomatoes |
| 5 | oz | Prosciutto or other |
| | | Flavourful ham, slivered |
| 3 | | Garlic cloves, minced or |
| | | Pressed (optional) |
| | | Salt |
| | | Freshly ground black pepper |
In a large bowl, combine the mozzarella, ricotta, and 1/4 cup of the
Parmesan; reserve. Roll out or stretch the pizza dough into circles.
Working with 1 circle at a time, place the dough on a pizza pan generously
sprinkled with cornmeal or on a lightly oiled pizza screen. Brush dough all
over with olive oil, then cover half of dough circle with a generous
portion of the cheeses, leaving a 1/2-inch border around the edges.
Sprinkle with the tomatoes, prosciutto, garlic, and salt and pepper to
taste. Fold the uncovered side over the filling and press the edges of the
dough together to seal. Brush the dough with olive oil. Transfer to an
oven preheated to 500 degrees and bake until the crust is golden brown and
puffy, about 15 minutes. Remove from the oven to a plate, lightly brush
with olive oil, sprinkle with Parmesan cheese, and serve immediately.
Serves 4 to 6 as a main course, 8 to 10 as a starter.