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

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

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

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Calzone

Ingredients

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