This little recipe is a lovely one to make in minutes if you have pizza dough on hand— just open a jar of artichokes, drain off the brine or oil, then add some spinach, mozzarella, prosciutto or salami, and pizza sauce. Voila! You have a lovely weeknight meal with very little effort required.
Place two pizza stones in the oven and preheat the
Meanwhile, lightly dust a clean work surface with semolina or flour, and then roll out each of the doughs into a
Spread the pizza sauce evenly over the pizza bases, then spread over the garlic confit. Layer the prosciutto, spinach, mozzarella, artichoke slices, and parsley over one half of each of the bases. Sprinkle with dried chile flakes and season with sea salt and freshly ground black pepper. Fold the other side over the filling and pinch the edges together, pleating to prevent the mixture from escaping. Brush with a little olive oil and sprinkle with some sea salt.
Transfer the calzoni onto the preheated pizza stones. Cook for 8-10 minutes or until golden and crisp. Carefully remove from the oven using a pizza peel or wide spatula and transfer to a cutting board. Serve.
© 2012 All rights reserved. Published by Weldon Owen.