Mozzarella and 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
- 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
- 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.
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.