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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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