Calzone

Name: Calzone
Yield: Serves 1–2
Cuisine: Italy
Ingredients: polenta, for dusting; ½ quantity pizza dough, for each calzone; 1 artichoke heart, marinated in oil, drained and cut into 3 slices from top to bottom; 1½ tablespoons olive oil; 2 tablespoons vegetable oil; 170 g (6 oz) mozzarella cheese, cut into 2 cm (¾ inch) cubes; 2 thin slices prosciutto, cut in half; 75 g (2¼ oz) mozzarella cheese, chopped; 1 small onion, very thinly sliced; 75 g (2½ oz) small red potatoes, unpeeled, very thinly sliced; 2 tablespoons grated parmesan cheese; 60 g (2¼ oz) sliced salami

Preparation info

Serves
1–2

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

A speciality of Naples and meaning ‘trousers’ (originally its shape was long and baggy), calzone is a pizza shaped into a half-moon. The dough is rolled into a thin oval, one half filled, then the dough is folded and sealed. Calzone are usually brushed with oil and baked; some are also brushed with tomato sauce or herbs.

Ingredients

polenta, for dusting
½ quantity pizza dough, for each calzone
1½ tablespoons olive oil

Europe
Italy
Naples
Pie
Mediterranean

Method

Preheat the oven to 230°C (450°F/Gas 8). Lightly oil a baking tray and dust with polenta.
On a lightly floured surface roll out the dough into an 18 cm