Tan, crisp exterior, but a softie at heart? No Italian gigolo here, just Pizza Calzone! If you tend to go overboard with your pizza toppings, then you should definitely treat yourself to this richly filled delight at the next pizza party with this Recipe – because you can easily make it in a Pizza oven:
The base for the classic “Calzone Neapolitano” is of course a solid pizza dough, of course! The pizza sauce is only used as a finishing touch here, instead the Original filling consists of a Ricotta-Pecorino-Crème, Italian salami and - naturally - plenty of mozzarella. Add some basil and olive oil and your juiciest Calzone is ready!
MY TIP:
After a few minutes on the pizza stone, the dough pouch starts to bubble. To prevent the Calzone from ballooning and to let the moisture escape, just poke a small hole in the dough lid before baking.
Ingredients
For 2 servings
Equipment
nutritional values per serving
Preparation in 8 steps
Prepare pizza dough in advance and portion it out. Preheat the pizza oven.
Set aside 50 g of mozzarella, cut the remaining mozzarella into cubes. Cut the salami into small pieces and put it in a bowl with the mozzarella cubes. Grate the Pecorino, crack the egg, and add both together with Ricotta, a pinch of salt, and pepper, then mix everything together.
Roll out the pizza dough in portions to approximately 3 mm thin, evenly sized dough circles.
Spread half of the filling on each half of each dough circle, leaving the edge free. Fold the dough over the filling to create a half-moon or half-circle. Press the edges together with your fingers and seal carefully.
Lightly oil a baking sheet or flat pan, place the calzone pizzas on it, cover, and let them rise in a warm place for about 30 minutes.
After the resting time, generously dust the pizza peel with flour, remove the calzone pizzas, place them on the peel, and pull a small hole in the dough lid (or prick it with the tip of a knife).
Season tomato puree with sugar, salt, and pepper. Cut the remaining mozzarella into thin slices. Brush Calzone pizzas with tomato sauce, drizzle with some olive oil, and top with mozzarella.
Bake the calzone in the pizza oven until golden brown, turning it once with a pizza peel so that it bakes evenly. Wash the basil and pluck the leaves from the stems. Remove the calzone from the oven with the pizza peel, top with basil and a little olive oil, and serve hot.
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Jelena's happy place is the kitchen and grill. Thanks to her Balkan roots, it's always about one thing for her: food! And she loves it good and plentiful. Whether for guests, the perfect dish, or learning new skills, she doesn't mind getting her hands dirty, might even butcher a wild boar or dry beef hearts at home. No wonder she quickly abandons her Kölsch glass for BURNHARD and ventures into the forbidden city!