A calzone is kind of like a stuffed pizza. Imagine rolling out your pizza base into a circle, putting your fillings on one half and then folding the dough over and sealing it. Smaller versions are often sold by street vendors across italy as a 'fast food' because they are easy to eat on the run.
Okay so i'm not going to win any awards for my perfect half moon shaping skills but this still tasted sensational.
What you’ll need
This will give you enough to make 4 – 6 calzones depending on their size
- 1 quantity of my home made pizza dough
- 1 jar tomato passata
- 1 ball good quality mozzarella, sliced
- 1 wedge of parmesan cheese
- 24 slices mild Spanish or Danish salami
- 24 slices pepperoni
- 6 slices good quality leg ham, chopped
- 2 spanish onions, peeled, halved and sliced
- Dried oregano
- 2 lemons
How to put it together
1. Follow the instructions on how to make the pizza dough in my previous posting.
2. Soak your unglazed terracotta tile or pizza stone in cold water for at least 1 hour, then place on a high shelf in your oven and pre-heat to maximum temperature for at least 1 hour. Remember that the calzone will need more vertical clearence to get in and out of the oven than your pizza.
3. Roll out your dough onto a piece of baking paper dusted with semolina. You will only be able to make 1 calzone at a time
4. On 1 half of the dough lay down some tomato passata, then layer over slices of mozzarella cheese.
5. For each calzone, place over 6 slices of salami and 6 slices of pepperoni. Sprinkle over a handful of chopped ham and a small handful of the sliced Spanish onion.
6. Squeeze over a little lemon juice (makes all the difference) and add a pinch of dried oregano.
7. Grate over some parmesan cheese, add some extra mozzarella if you like and then fold the calzone over and crimp up the edges by pulling the bottom layer up and folding it over the top layer. Make sure its sealed nice and tight so your fillings don't drip out everywhere.
8. Using a pizza peel or the “baking tray slide method” drop your calzone in the oven on the tile and bake for approximately 10 minutes or until golden brown.
