Artichoke, Prosciutto, Spinach, and Mozzarella Calzone

Name: Artichoke, Prosciutto, Spinach, and Mozzarella Calzone
Yield: Makes two 6-inch calzoni Serves 2
Cuisine: Italy
Ingredients: 4 oz baby spinach, blanched, excess water squeezed out, seasoned; ⅓ cup torn fresh flat-leaf (Italian) parsley; Semolina or all-purpose flour, for rolling; Sea salt and freshly ground black pepper; 1½ oz jarred artichoke hearts, drained and cut into slices; Pinch of dried chile flakes; 6 thin slices prosciutto; 3 oz buffalo mozzarella, sliced; 1 tablespoon garlic confit, crushed; 2 × 3-oz pizza doughs; Olive oil, for brushing; ¼ cup pizza sauce

Preparation info

Makes two 6 inch calzoni Serves
2

Difficulty
Medium

Appears in

Pizza

By Pete Evans

Published 2012

About

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.

Ingredients

Semolina or all-purpose flour, for rolling
2 × 3-oz pizza doughs
¼ cu

Europe
Italy
Naples
Main course
Pizza
Mediterranean

Method

Place two pizza stones in the oven and preheat the oven to 500°F (260°C) or to its highest setting. Once it has reached the temperature, it will then take about 15 minutes for the pizza stones to heat up.

Meanwhile, lightly dust a clean work surface with semolina or flour, and