Ingredients Jump to Instructions ↓

  1. Deep-dish pizza dough

  2. 1 tablespoon 15ml Oil from sun-dried tomatoes

  3. 1 tablespoon 15ml Onion - finely chopped (medium)

  4. 1 Garlic - minced

  5. OR pressed

  6. 1 cup 146g / 5.1oz Ricotta cheese - (8 oz)

  7. 1/4 cup 15g / 1/2oz Chopped sun-dried tomatoes

  8. 2 tablespoons 30ml Chopped fresh parsley

  9. 1/4 lb 113g / 4oz Sliced prosciutto or dry

  10. Salami - cut into strips

  11. 2 cups 474ml Shredded whole- - (1/2 lb)

  12. Milk mozzarella cheese

  13. Cornmeal - (for baking sheet)

  14. Olive oil

Instructions Jump to Ingredients ↑

  1. Prepare Deep-Dish Pizza Dough and let it rise.

  2. While dough rises, prepare filling. In a medium frying pan heat tomato oil over moderate heat; add onion and cook, stirring often, until soft but not browned. Mix in garlic, then remove from heat.

  3. In a medium bowl mix ricotta cheese with dried tomatoes and parsley; stir in cooked onion mixture.

  4. Divide dough into two equal portions. Roll each half out on a floured suface to a 12-inch circle. Spread half of the ricotta filling over half of each circle of dough, leaving about a 1/2-inch margin.

  5. Sprinkle half of each circle with half of the prosciutto strips and 1 cup of the mozarella cheese. Fold circles in halves over filling, moistening and pinching edges together (or pressing with tines of a fork) to seal.

  6. Preheat oven to 450F. Sprinkle a large, greased baking sheet lightly with cornmeal. Place calzone well apart on prepared baking sheet. Let rise until puffy (12 to 15 minutes). Brush tops lightly with olive oil, then serve hot.


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