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Calzone napoletano
Staffed Pizza with Ricotta
Serves 6
pizza dough (basic recipe)
1/3 lb. Mozzarella
1/3 lb. prosciutto cotto (or salame)
1/3 lb. ricotta
12 tbs. olive oil
3 tsp. grated Parmigiano or Pecorino
salt, pepper
Make the dough, following the Pizza Dough Basic Recipe. Dice the Mozzarella and cut the prosciutto into strips. Sieve the ricotta, let it fall into a bowl and mix in the Mozzarella, prosciutto, grated cheese, a pinch of pepper and a little salt.
Stretch the dough with your hands (lightly coated with oil), and make a disk 12 in. in diameter, and 1/8-in. thick. Coat the stretched dough with oil; cover half the dough with the previously prepared mix and fold the other half over. Pinch the edge of the two halves together sealing thoroughly. Coat generously with oil and bake in a wood-burning oven until it becomes golden. |
