Number of servings : 4
Prep time: 30 minutes
Cooking time: 15 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
8 ml (1/2 package) active dry yeast
250 ml (1 cup) warm water
5 ml (1 tsp) sugar
560 ml (2 1/4 cups) all-purpose flour
2 ml (1/2 tsp) salt
15 ml (1 tbsp) olive oil
1 kg (2 lb) Fiorella ricotta cheese
500 ml (2 cups) cooked ham, diced
250 ml (1 cup) spicy salami, diced
4 garlic cloves, chopped
125 ml (1/2 cup) Parmesan cheese, grated
salt and freshly ground pepper to taste
16 fresh basil leaves
60 ml (1/4 cup) olive oil
4 canned tomatoes, with a little of the juice
- In a small bowl, mix half the warm water with sugar and sprinkle yeast over the top. Let sit for 10 to 15 minutes to activate.
- In a large bowl, blend 250 ml (1 cup) of the flour with the salt. Make a well in the middle.
- Pour the yeast mixture into the well. Bit by bit, add another 250 ml (1 cup) of flour, the olive oil and remaining water, mixing well with your hands as you go until the dough has formed a ball.
- Place the dough in an oiled bowl, cover with a damp cloth and allow to rise for 45 minutes.
Remove the dough to a floured surface (use remaining flour), punch it down and knead it for 8 to 10 minutes.
- Divide dough in two. Roll out each piece into a 20 cm (8 in.) circle.
- Place on a slightly oiled baking sheet and top with your favourite toppings.
- Preheat oven to 225°C / 450°F.
- In a bowl, mix together the Fiorella cheese, cooked ham, salami, garlic and Parmesan.
- Prepare dough on four 20-cm (8-in.) pizza pans.
- Place the filling on half of each circle. Sprinkle with salt and pepper. Distribute basil leaves evenly.
- Fold the dough over the filling and press the edges together to seal.
- Cut three small slits in the top of the calzone to allow steam to escape.
- Brush the calzones with olive oil. Crush tomatoes with a fork and spread lightly over the tops.
- Bake on middle rack of the oven for 25 minutes.