Calzone
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Unlike a flat pizza, the tomato sauce stays outside here, served on the side for dipping.
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Inside the folded half-moon, soft ricotta, stretchy mozzarella, ham, and basil melt together into one hot filling. Brushing the top with olive oil before baking gives the crust a glossy, golden finish.
Ingredients
Instructions
- 1
Preheat the oven fully to 220C before shaping.
On a lightly floured surface, roll 300g pizza dough into an even 30cm circle, about 3 to 4mm thick, so the folded edges meet cleanly.
- 2
Put 120g ricotta, 120g torn mozzarella, 80g ham cut into 1cm pieces, basil, and 0.5 teaspoon salt in a bowl.
Mix gently so the ricotta stays creamy and the mozzarella remains in distinct pieces.
- 3
Spread the filling only over one half of the dough.
Leave a clear 2cm border and keep the center moderately mounded, because overfilling traps steam and can force the seam open during baking.
- 4
Fold the empty half of the dough over the filling to make a half-moon.
Brush a very thin line of water on the edge, then press from the filling outward to push out trapped air.
- 5
Crimp the sealed edge closely with a fork so there are no open gaps.
Brush the top with 1 tablespoon olive oil, then cut 2 to 3 small steam vents with the tip of a knife.
- 6
Bake at 220C for 15 to 20 minutes, until the surface puffs and turns deep golden brown.
Let it rest for 3 minutes so the cheese settles slightly, then serve with 80ml tomato sauce for dipping.
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