Recipes

Preheat the oven to 400 degrees F. 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. Using a lightly floured rolling pin, roll the dough out into 2 rounds. 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. 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. Place in the oven and cook until the dough is cooked through and golden brown, about 25 minutes. Cut into 4 pieces and serve immediately.1 recipe basic bread dough 1/2 cup fresh ricotta cheese 1/3 pound prosciutto cotto or ham, cut into 1-inch chunks 1/2 pound fresh mozzarella, cut into 1-inch chunks 2 eggs Sea salt and freshly ground black pepper 1/4 cup freshly grated pecorino cheese Extra-virgin olive oil, for the crust