Naples
Calzone
A pizza folded over its own filling like a cosy blanket. Ricotta and mozzarella inside, steam on cutting.
45 minTime
40 gProtein each
mildSpice
2hPlan ahead. Soak for 2 hours first; the 45 minutes come after.
Make it your way
Grandma's wayRicotta, mozzarella, salami, folded.
The original830kcalsame
40 gproteinsame
4 gfibresame
45minutessame
Calzone.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Mix flour, water, yeast and salt into a soft dough. Knead 10 minutes, cover and rise until doubled (2 hours, or overnight in the fridge for better flavour). Divide into 4 balls and rest 30 minutes.
- 2Mix ricotta, mozzarella, ham, parmesan and pepper.
- 3Heat the oven to its maximum (250C or more) with a pizza stone or upturned heavy tray inside for 45 minutes.
- 4Stretch each ball into a circle, spread a spoon of passata on one half, add filling, fold and crimp the edges firmly.
- 5Brush with oil and a little passata, cut a small vent and bake 12 to 15 minutes until golden.
Serve it like this
Serve one per person whole on the plate, with warm tomato sauce on the side for dipping.