Wednesday, October 10, 2007


Calzone are best described as 'pizza turnovers'. This is just a basic Calzone recipe - you can adapt it to your taste, by using your favorite pizza toppings, or adding a little pizza sauce to the filling.

Serves 2

Extra virgin olive oil, for brushing
1 quantity Pizza Dough (see recipe below)
all-purpose flour, for dusting
2 oz. diced Mozzarella cheese
1/4 cup Cotto Salami, diced
3 Tbl Proscuitto, diced
1 egg, lightly beaten
2 Tbl Ricotta chesses, crumbled
salt and pepper to taste

Preheat oven to 425F. Brush a cookie sheet with oil. Knead the dough for 1 minute. Roll out on a lightly floured board into 2 rounds. Combine the mozzarella, salami, ham, and egg, then season with salt and pepper to taste, and add the ricotta. Sprinkle the mixture on one side of each dough round and fold the round in half. Crimp the edges to seal. Place on prepared cookie sheet and bake for 15 minutes.

**Pizza Dough

1 and 1/4 cups all-purpose flour, plus extra for dusting
3/4 tsp salt
1/2 oz fresh yeast
1/2 cup lukewarm water
Extra virgin olive oil, for brushing

Sift the flour and salt into a mound on a counter and make a well in the center. Mash the yeast in the water with a fork until very smooth and pour into the well. Incorporate the flour with your fingers to make a soft dough. Knead well, pulling and stretching until it becomes smooth and elastic. Shape into a ball, cut a cross in the top, place in a bowl and cover. Let rise in a warm place for 3 hours, or until double in size. Follow above directions for Calzone.

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