Artichoke, Prosciutto, Spinach, and Mozzarella Calzone


Preparation info

  • Difficulty


  • Makes two 6 inch calzoni Serves


Appears in

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.


  • Semolina or all-purpose flour, for rolling
  • 2 × 3-oz pizza doughs
  • ¼ cup pizza sauce
  • 1 tablespoon garlic confit, crushed
  • 6 thin slices prosciutto
  • 4 oz baby spinach, blanched, excess water squeezed out, seasoned
  • oz jarred artichoke hearts, drained and cut into slices
  • 3 oz buffalo mozzarella, sliced
  • cup torn fresh flat-leaf (Italian) parsley
  • Pinch of dried chile flakes
  • Sea salt and freshly ground black pepper
  • Olive oil, for brushing


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 then roll out each of the doughs into a 6-inch round that is about inch thick. Transfer the pizza bases onto squares of parchment paper; this is necessary for transferring the assembled pizzas to the pizza stone. Prick the pizza bases all over with a fork.

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.