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Pizza Calzone

5.0(585)

A calzone unveils itself slowly, bite by bite, especially if you’ve layered the fillings with several elements. For those who can’t give up the pie, I offer a pizza-calzone hybrid. Based on an elaborate dish I sampled at Don Antonio by Starita, a Midtown pizzeria, it has basil-perfumed ricotta and Parmesan in the center, and tomato sauce and melted mozzarella on top. It’s the best of both worlds, and an unexpected thing to do with a ball of pizza dough.

by Melissa Clark·published 2012-04-18

Open original recipe

ItalianDinner, Quick, Pizza And Calzones, Main Course

Servings

2 servings

Total time

30 min

Calories / serving

647 kcal

Ingredients (9)

serves

Extra virgin olive oil, as neededextra-virgin-olive-oil
3/4 cup fresh ricottaricotta
1 ounce Parmesan, grated (1/4 cup)parmesan
2 tablespoons chopped basilbasil
1/4 teaspoon black pepperpepper
All-purpose flour, as neededflour
1 8-ounce ball pizza dough, homemade or purchased
1/3 cup tomato saucetomato-sauce
2 ounces fresh mozzarella, grated (1/2 cup)mozzarella

Instructions (4 steps)

01Heat the oven to 500 degrees. Line a rimmed baking sheet with foil and lightly oil.
02In a bowl, stir together ricotta, Parmesan, basil and pepper.
03Lightly flour a work surface, and stretch or roll the dough into a 12-inch round. Spread ricotta mixture on half the dough, leaving a half-inch border all around. Brush the edges of the dough with water and fold dough in half, over filling; pinch the edges of the dough together to seal.
04

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Rich recipe — supports nutrition-aware planning.