Pizza Calzone with Ricotta
2 servings
40 minutes
Ricotta calzone pizza is the embodiment of Italian culinary passion, combining rich flavor and the coziness of traditional cuisine. The history of this dish begins in Naples, where calzone emerged as a practical way to enjoy pizza on the go. The golden, crispy dough hides a delicate filling of ricotta, mozzarella, salami, and ham, creating a perfect balance of creaminess and spiciness. The unique texture of the dough – soft inside and golden outside – makes each portion a true gastronomic delight. Calzone is perfect for a hearty dinner or friendly gatherings, allowing everyone to feel the authentic atmosphere of an Italian trattoria. It can be served with tomato sauce or fresh herbs to enhance the rich flavor of the filling.
1
Mix the flour with 3/4 teaspoon of salt and pour it onto the table, leaving a well in the middle. Combine the yeast with 120 ml of warm water, mix well, and pour it into the well. Gradually knead the dough until it becomes soft and elastic. Form a ball, make a cross cut on top, place it in a bowl, cover with plastic wrap, and let it rise for 3 hours until it doubles in size.
- Pizza flour: 250 g
- Salt: to taste
- Fresh yeast: 15 g
2
Preheat the oven to 220 degrees. Divide the dough in half and roll out two even circles 5 mm thick, with the edges thicker than the center. Mix sliced mozzarella, salami, ham with egg, incorporate ricotta into the mixture, and season with salt and pepper.
- Mozzarella cheese: 50 g
- Salami: 25 g
- Ham: 25 g
- Chicken egg: 1 piece
- Ricotta cheese: 25 g
- Salt: to taste
- Ground black pepper: to taste
3
Place the filling on one half of each circle and cover with the other half, sealing the edges well. Place on baking paper and put in the oven for 15 minutes.