New York Calzone with Ricotta, Mozzarella and Prosciutto

2 recipes pizza dough (see below)
1 lb. whole milk ricotta
2 cups grated mozzarella cheese
1 cup grated Romano or Parmesan cheese
1/2 tsp. salt
1/2 tsp. ground black pepper
1/4 cup chopped fresh parsley
1/4 cup julienne slice prosciutto
1 egg
2 T. olive oil
Pizza dough: (make one 12" round)
2/3 cup warm water (110o)
1 tsp. active dry yeast
2 cups flour (I like bread flour)
1 tsp. salt
2 T. olive oil

For pizza dough: Place warm water in bowl with yeast. Stir; allow to sit 2 minutes until bubbly and yeast is softened. Place flour, salt, oil in a mixing bowl and with a paddle, beat for 10 seconds. Add the water and yeast mixture and beat for 1 minute until dough is well combined. Add more flour if it seems a little “wet”. Remove from mixer bowl, place on floured surface and knead for 2 minutes. Place in an oiled bowl and allow to rise in a warm place (turned off oven) for 30 minutes. Cut the dough into fourths. Roll out each fourth into an 8″ diameter.

For filling: Combine all ingredients except olive oil in a bowl. Mix well.

Place 1/4 of the cheese filling in the center of each circle of dough. Fold over (as in a turnover), crimp edges well, brush with a little olive oil and place on a pizza stone or on baking sheet sprinkled with a little corn meal. Bake in preheated 500o oven, bottom shelf, for 10-12 minutes. Remove from oven and serve at once. Makes 4 calzones.

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