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.

Each one of the following fillings makes one 25 cm (10 inch) calzone — enough for one or two people.


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

Mozzarella and Prosciutto

  • 170 g (6 oz) mozzarella cheese, cut into 2 cm (¾ inch) cubes
  • 2 thin slices prosciutto, cut in half
  • 1 artichoke heart, marinated in oil, drained and cut into 3 slices from top to bottom

Potato, Onion and Salami

  • 2 tablespoons vegetable oil
  • 1 small onion, very thinly sliced
  • 75 g ( oz) small red potatoes, unpeeled, very thinly sliced
  • 75 g ( oz) mozzarella cheese, chopped
  • 60 g ( oz) sliced salami
  • 2 tablespoons grated parmesan cheese


  1. Preheatthe oven to 230°C (450°F/Gas 8). Lightly oil a baking tray and dust with polenta.
  2. On a lightly floured surface roll out the dough into an 18 cm (7 inch) circle. Using the heels of your hands and working from the centre outwards, press the circle out to a diameter of about 30 cm (12 inches). Transfer to the baking tray. Brush the entire surface lightly with the oil.
  3. To make the mozzarella and prosciutto calzone, spread the mozzarella cheese over one half of the pizza base, leaving a narrow border around the edge. Roll the half slices of prosciutto into little tubes and place on top of the cheese. Top with the artichoke slices, then season well.
  4. To make the potato, onion and salami calzone, heat the oil in a frying pan and add the onion slices. Cook for 1 minute, then scatter the potato on top. Cook, stirring, for 3–4 minutes, until beginning to brown. Season with salt and pepper. Spread over one half of the pizza base, leaving a narrow border around the edge. Scatter the mozzarella on top, followed by the salami slices and parmesan.
  5. Whichever calzone you are making, now fold the plain side of the base over the filling to make a half-moon shape. Match the cut edges and press them firmly together to seal. Fold them over and press into a scrolled pattern to thoroughly seal in the filling. Brush the surface with a little extra olive oil, then transfer to the oven. Bake for about 20 minutes, or until the crust is golden.