Prosciutto calzone

30 min

Chef's challenge

1 person

There's a pizza, and there's a calzone: pizza's daring sibling that folds itself up and packs in the flavor. We believe dinner should flirt with adventure, and this Prosciutto Calzone does just that.
We're all about that crispy shell giving away to molten cheese, tomato, silky ricotta, and prosciutto surprises. And yes, our beloved MaestroPizza oven is a secret weapon: reaching 340ºC with its ceramic stone gives you that blistered, golden exterior and soft, heavenly interior. If you're not rocking a MaestroPizza yet, do your best imitation: full heat, full heart... and maybe a strategic gift request later.

Ingredients

For the dough:

150 ml lukewarm water
3 g fresh yeast
1 tbsp extra virgin olive oil
115 g all-purpose flour
115 g strong bread flour
6 g salt

Toppings:

Tomato sauce
Fresh mozzarella
Ricotta cheese
Prosciutto slices
Fresh basil
Finely grated Parmesan
Extra virgin olive oil

Preparation

For the dough:

In a bowl, mix water, yeast, and olive oil.
Combine both flours and salt in a large bowl, then pour in the yeast mixture bit by bit while kneading until the dough is smooth.
Knead for about 3 minutes, let it rest for 15 minutes, then work it on a floured surface until smooth.
Cover and let it rise at room temperature for 3 hours.

The calzone:

On a floured surface, stretch the dough into a semi-circle (or round you’ll fold).
Spread tomato sauce over half of the dough, leaving the edge free.
Add pieces of mozzarella and ricotta over the sauce.
Finish the filling with prosciutto slices, basil leaves, and a sprinkle of Parmesan.
Fold over the dough, seal the edges tightly, and shape it neatly.
Bake in a preheated oven (stone + MaestroPizza mode preferred) for 5–10 minutes, until golden and crisp.