Ricotta and Ham Calzone
- 1 recipe basic bread dough, recipe follows
- 1/2 cup fresh ricotta cheese
- 1/3 pound prosciutto cotto or ham, cut into 1-inch chunks
- 1/2 pound fresh mozzarella, cut into 1-inch chunks
- 2 eggs
- Sea salt and freshly ground black pepper
- 1/4 cup freshly grated pecorino cheese
- Extra-virgin olive oil, for the crust
- Pizza paddle
Preheat the oven to 400 degrees F.
Prepare the bread dough as directed, cutting the dough into 2 pieces.
Using a lightly floured rolling pin, roll the dough out into 2 rounds.
Coat the pizza paddle with the sea salt. Place 1 dough round on the paddle spread with coarse sea salt.
Spoon the filling onto the center of the dough round laid out on the pizza paddle. Using your fingers, dab a little extra-virgin olive oil all around the edge of the dough. Fold each round over itself to make a half-moon shape. Using your fingers, crimp the edges, sealing the calzone.
Place in the oven and cook until the dough is cooked through and golden brown, about 25 minutes. Cut into 4 pieces and serve immediately.Basic Bread Dough:
1/4 cup light red wine or white wine
3/4 cup warm water
1 package yeast
1 tablespoon honey
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
3 cups all-purpose flour
Combine the wine, water, and yeast in a large bowl and stir until dissolved. Add the honey, salt, and the olive oil and mix thoroughly. Add 1 cup of the flour and mix with a wooden spoon to make a loose batter. Add 2 more cups of the flour and stir with the spoon for 2 to 3 minutes to incorporate as much flour as possible.
Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until you have a smooth, firm dough. Place the dough in a lightly oiled bowl and cover with a towel. Set aside to rise in the warmest part of the kitchen for 45 minutes.
After 45 minutes, cut the risen dough into 2 equal pieces and knead each portion into a round. Cover again and let rise for 15 minutes. The dough is now ready to be used.