Ricotta and Ham Calzone

Name: Ricotta and Ham Calzone
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 eggs; 227 grams fresh mozzarella, cut into 1-inch chunks; 118 milliliters fresh ricotta cheese; 4 servings Extra-virgin olive oil, for the crust; 59 milliliters freshly grated pecorino cheese; 4 servings Pizza paddle; 151 grams prosciutto cotto or ham, cut into 1-inch chunks; 4 servings Sea salt and freshly ground black pepper

Ricottan and Ham Calzone requires approximately 45 minutes from start to finish. This recipe serves 4. One portion of this dish contains around 26g of protein, 50g of fat, and a total of 564 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. It works well as a main course. Head to the store and pick up eggs, pecorino cheese, ricotta cheese, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

I recommend buying a prepared tile baking stone for all pizza and bread working at home. They are available at gourmet shops and specialty chef supply stores.

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Bread

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Prepare the bread dough as directed, cutting the dough into 2 pieces.

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Dough

In a medium-sized mixing bowl, combine the ricotta, prosciutto, mozzarella, 1 egg, and pecorino. Using a wooden spoon, stir the filling until well combined. Set aside.

Ingredients you will need

Mozzarella

Prosciutto

Pecorino

Ricotta Cheese

Egg

Equipment you will use

Wooden Spoon

Mixing Bowl

Using a lightly floured rolling pin, roll the dough out into 2 rounds.

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Dough

Roll

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Rolling Pin

Coat the pizza paddle with the sea salt.

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Sea Salt

Place 1 dough round on the paddle spread with coarse sea salt.

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Coarse Sea Salt

Spread

Dough

Spoon the filling onto the center of the dough round laid out on the pizza paddle. Using your fingers, dab a little extra-virgin olive oil all around the edge of the dough. Fold each round over itself to make a half-moon shape. Using your fingers, crimp the edges, sealing the calzone.

Ingredients you will need

Extra Virgin Olive Oil

Dough

In a small bowl, use a fork to beat the remaining 1 egg. Using a pastry brush or your fingers, dab the top of the calzone with the egg mixture, which will help the top turn a beautiful golden brown.

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Egg

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Pastry Brush

Bowl

Place in the oven and cook until the dough is cooked through and golden brown, about 25 minutes.

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Dough

Equipment you will use

Oven

Cut into 4 pieces and serve immediately.

1/4 cup light red wine or white wine

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White Wine

Red Wine

3/4 cup warm water

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Water

1 package yeast

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Yeast

1 tablespoon honey

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Honey

1 teaspoon kosher salt

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Kosher Salt

1 tablespoon extra-virgin olive oil

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Extra Virgin Olive Oil

3 cups all-purpose flour

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All Purpose Flour

Combine the wine, water, and yeast in a large bowl and stir until dissolved.

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Water

Yeast

Wine

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Bowl

Add the honey, salt, and the olive oil and mix thoroughly.

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Olive Oil

Honey

Salt

Add 1 cup of the flour and mix with a wooden spoon to make a loose batter.

Ingredients you will need

All Purpose Flour

Equipment you will use

Wooden Spoon

Add 2 more cups of the flour and stir with the spoon for 2 to 3 minutes to incorporate as much flour as possible.

Ingredients you will need

All Purpose Flour

Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until you have a smooth, firm dough.

Ingredients you will need

Dough

Place the dough in a lightly oiled bowl and cover with a towel. Set aside to rise in the warmest part of the kitchen for 45 minutes.

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Dough

Equipment you will use

Bowl

After 45 minutes, cut the risen dough into 2 equal pieces and knead each portion into a round. Cover again and let rise for 15 minutes. The dough is now ready to be used.

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Dough

Equipment

Ingredients

Servings:

eggs 227grams

fresh mozzarella, cut into 1-inch chunks 118milliliters

fresh ricotta cheese 4servings

Extra-virgin olive oil, for the crust 59milliliters

freshly grated pecorino cheese 4servings

Pizza paddle 151grams

prosciutto cotto or ham, cut into 1-inch chunks 4servings

Sea salt and freshly ground black pepper

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Antinori Badian a Passignano Chianti Classico Gran Selezione with a 4.6 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.