Pizza Calzone

Name: Pizza Calzone
Prep time: 34 min
Cook time: 40 min
Total time: 74 min
Yield: 4 servings
Cuisine: Italian (Neapolitan)
Ingredients: 500 g Ready-made pizza dough; 200 g Ricotta; 150 g low-moisture mozzarella; 100 g Cooked ham; 100 g Cremini mushrooms; 15 ml Extra-virgin olive oil; 1 tsp dried oregano; 3 g Fine sea salt; 1 Eggs; 2 tbsp Plain flour

Italian

Jump to Recipe

74 minutes

4 people

Hardover 60 min or 12+ steps

74 min · 9 steps

Hard: over 60 min or 12+ steps

770 kcalper person

Protein 34g

Carbs 78g

Fats 34g

About this dish

A pizza folded shut and baked as a sealed parcel rather than an open base, so the ricotta, ham and mushroom filling steams inside the crust instead of drying out under the oven's heat.

Allergy Info

Dairy, Gluten, Eggs

Diet Info

Meat

Before you start

Ready-made is fine, or make your own.

72-Hour Cold-Ferment Pizza Dough500 gstart 3 days aheadMake your own
Same-Day Pizza Dough500 gstart 2 hours aheadMake your own

Ingredients

Fresh Produce

Cremini mushroomsthinly sliced100 g

Meat & Poultry

Cooked hamdiced100 g

Dairy & Eggs

Ricotta200 g
low-moisture mozzarellacoarsely grated150 g
Eggsbeaten, for egg wash1

Dried Goods

Ready-made pizza doughat room temperature500 g
Plain flourfor dusting2 tbsp

Spices & Seasonings

dried oregano1 tsp
Fine sea saltto season the filling3 g

Oils & Condiments

Extra-virgin olive oilfor cooking the mushrooms and greasing15 ml

Utensils

Skillet
Mixing bowl
Baking tray
Pastry brush
Pizza cutter

Method

Take the dough out of the refrigerator, divide it into two 250 g balls, and leave them, covered, at room temperature for 20 minutes.

Approx. 20 minutes

Heat the olive oil in a skillet and cook the mushrooms for 3 to 4 minutes until golden. Set aside to cool slightly.

Approx. 4 minutes

In a bowl, mix the ricotta, mozzarella, ham, cooked mushrooms, oregano and salt.

Approx. 3 minutes

Preheat the oven, with a baking tray inside, to 220°C, or 200°C for a fan oven, for 20 minutes.

Approx. 20 minutes

On a lightly floured surface, roll or stretch one dough ball into a 25cm round. Spoon half the filling onto one half of the round, leaving a 2cm border.

Approx. 5 minutes

Fold the dough over the filling to form a half-moon, press the edges together to seal, then crimp with a fork.

Approx. 2 minutes

Brush the top with beaten egg and cut two small steam vents in the surface.

Approx. 2 minutes

Transfer to the hot tray and bake for 15 to 16 minutes until deep golden brown and firm to the touch.

Approx. 16 minutes

Rest for 2 minutes before slicing. Repeat with the second dough ball and the remaining filling.

Approx. 2 minutes