Calzone di Prosciutto e Ricotta (Ham and Cheese Calzone)

Name: Calzone di Prosciutto e Ricotta (Ham and Cheese Calzone)
Total time: PT0D0H0M
Yield: serves 1-2
Ingredients: 1 ball Naples-style pizza dough; Fine semolina, for dusting; 1 ⁄ 2 cup ricotta; 1 1 ⁄ 2 oz. thinly sliced cooked Italian ham, cut into ¼" strips; 1 1 ⁄ 2 oz. thinly sliced hard salami, cut into ¼" strips; 1 ⁄ 4 cup grated pecorino romano; 1 ⁄ 3 cup Naples-style pizza sauce; 2-3 fresh basil leaves

Serves
serves 1-2

TODD COLEMAN

This hefty calzone is stuffed with ricotta and two types of cured pork, and topped with a tangy tomato sauce. This recipe first appeared in our May 2013 issue with Keith Pandolfi's article The Gold of Naples.

Ingredients

1 ball Naples-style pizza dough
Fine semolina, for dusting
¹⁄₂ cup ricotta
1 ¹⁄₂ oz. thinly sliced cooked Italian ham, cut into ¼" strips
1 ¹⁄₂ oz. thinly sliced hard salami, cut into ¼" strips
¹⁄₄ cup grated pecorino romano
¹⁄₃ cup Naples-style pizza sauce
2-3 fresh basil leaves

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Instructions

Step 1

Place a pizza stone under the broiler; heat for 30 minutes. Dust dough with semolina; roll into an 8" x 10" rectangle and transfer to a semolina-dusted pizza peel. Spread ricotta over dough, leaving a 1" border. Distribute the ham, salami, and half the pecorino over the top. Fold in half; pinch edges closed. Spread sauce over top; sprinkle with remaining pecorino, plus basil leaves. Slide calzone onto stone; broil until crust is puffed and charred in spots, 2-3 minutes. Serve hot.