Mozzarella and Prosciutto Calzone Pizza

Mozzarella and Prosciutto Calzone Pizza

 

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
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Quiches and Pizzas
Cuisine: Italian
Keyword: Mozzarella and Prosciutto Calzone Pizza
Servings: 4

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.

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