Mozzarella Prosciutto Calzone Pizza

Mozzarella and Prosciutto Calzone Pizza

 

Mozzarella Prosciutto Calzone Pizza

Calzone is unlike other pizzas in that the base is folded over the topping. This specialty means "pants", presumably because there is a resemblance
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Quiches and Pizzas
Cuisine: Italian
Keyword: Mozzarella and Prosciutto Calzone Pizza
Servings: 4
Calories: 266kcal

Ingredients

  • 0.5 batch pizza dough, from pasta dough recipe
  • 1.5 tablespoons olive oil
  • 1 small onion, very thinly sliced
  • 1 cup mozzarella, cut into 1inch cubes
  • 2 slices Prosciutto cut in half
  • 4 artichoke hearts, marinated in oil and sliced

Instructions

  • Preheat the oven to 450°F. 
  • Lightly grease a baking sheet and dust with cornmeal. On a lightly floured surface roll out the dough into a 7-inch circle. Now, using the heels of your hands and working from the center outwards, press out the circle to a diameter of about 12 inches. Transfer to the baking sheet. Brush the entire surface lightly with olive oil.
  • Spread the onion and mozzarella over one half of the pizza dough, leaving a narrow border around the edge. Roll the half slices of Prosciutto into little tubes and place on top of the cheese. Top with the artichokes slices, and then season well.
  • Fold the plain side of the dough over the filling to make a half moon shape. Match the cut edges and press them firmly together to seal. Fold them over and pressed into a scrolled pattern to thoroughly seal in the filling. Brush the surface with a little more oil, then transfer to the oven. Bake for 20 minutes until the crust is golden.

Notes

Some calzone recipes include more ricotta than any other ingredient; however, proportions are largely based on the chef's taste, so a calzone content can vary substantially from chef to chef.

Cooking Tips for a Perfect Mozzarella Prosciutto Calzone Pizza

  1. Use Cold Ingredients for the Filling: Mozzarella, prosciutto, and artichokes should be chilled to prevent the filling from becoming overly watery during baking. Cold ingredients also help the calzone hold its shape better.
  2. Seal the Edges Well: A secure seal keeps the filling inside the calzone, preventing leaks. Fold and crimp the edges tightly, and try a decorative edge if desired for extra security.
  3. Avoid Overfilling: Use just enough filling to ensure a well-proportioned calzone that doesn’t tear. If it’s stuffed too full, it might burst open in the oven.
  4. Brush with Olive Oil: Brushing the top with olive oil gives the calzone a golden, crispy finish. You can also sprinkle a bit of grated Parmesan on top for added flavor.
  5. Cook on a Pizza Stone: If possible, cook the calzone on a pizza stone for a crispier bottom crust. Preheat the stone with the oven so it’s hot when the calzone goes in.
  6. Pierce the Top: Making small slits or piercing a few holes in the top allows steam to escape, preventing the calzone from puffing up too much and ensuring even cooking.
  7. Serve with Marinara Sauce on the Side: Traditional calzones are delicious with a simple marinara sauce for dipping, adding extra flavor to each bite.

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