Calzone

Stuffed Pizza with Ricotta

This is a type of pizza in which the dough is folded over and sealed, making a half moon shape enclosing the filling.

pizza dough (basic recipe)
1/3 lb. Mozzarella
1/3 lb. prosciutto cotto (or salame)
1/3 lb. ricotta
12 tbs. olive oil
3 tsp. grated Parmigiano or Pecorino
salt
pepper

Make the dough, following the Pizza Dough Basic Recipe. Dice the Mozzarella and cut the prosciutto into strips. Sieve the ricotta, let it fall into a bowl and mix in the Mozzarella, prosciutto, grated cheese, a pinch of pepper and a little salt.
Stretch the dough with your hands (lightly coated with oil), and make a disk 12 in. in diameter, and 1/8-in. thick. Coat the stretched dough with oil; cover half the dough with the previously prepared mix and fold the other half over. Pinch the edge of the two halves together sealing thoroughly. Coat generously with oil and bake in a wood-burning oven until it becomes golden.

Serves 6

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Calzone Fritto
Bite-sized Fried Calzone

The preparation is the same as in Calzone, the difference being that the disks of dough are 4 in. in diameter and, instead of being baked, they are deep fried in oil or strutto. They are served hot with a tomato sauce as an antipasto.