Calzone Napoletano, Classic Neapolitan Calzone, stuffed and oven-baked, the end result is a wonderfully crisp-edged pizza encasing delightful creamy ricotta enticed with wonderful morsels of salami. Now that’s Italian!
- 1 pizza dough, store-bought or homemade
- 3 Tbsp ricotta
- 3/4 cup mozzarella, diced (divided 1/2 for inside and 1/2 for on top)
- 50 g salami, sliced thin and chopped (we used soppressata)
- 6 basil leaves (3 for inside and 3 on top)
- 2 Tbsp tomato pizza sauce
- 1 Tbsp freshly grated Parmigiano or Pecorino
- Pre-heat oven to 420°F/215°C convection (lower 10 degrees in a regular oven)
- Oil a 12-inch round pizza pan. Take the dough and spread it out into the pan and work it from the center out. Make sure to keep the middle a bit thicker and the outside edge thinner.
- Take the ricotta and spread it on half of the dough. Sprinkle with the salami pieces, followed by the basil and lastly mozzarella.
- Take the edge of the dough without the filling and bring it over the side with the filling, matching up the edges. Press the seam well and I used the end of a pizza cutter to punch down the seam creating a nice corrugated seam.
- Cut three breather homes in the top to allow the steam to escape.
- Take the pizza tomato sauce and spread over the top leaving the border clean. Sprinkle with the grated Parmigiano, mozzarella, and basil.
- Place on the middle rack of the preheated oven and bake for 15-20 minutes. Watch it once the top has melted and starts to turn golden and the crust also, it is time to take it out.
- Drizzle with a bit of e.v.o. oil and it is ready to be served. Cut however way you want, in half in quarters, it is really up to you!
Use a nice steel pan so you get that crisp crust. The aluminum ones don’t seem to heat up enough.
You can make it vegetarian if you want by omitting the meat.
Be adventurous and create your own flavors of Calzone, just take into consideration fillings that would be too watery and moist.
You can use store-bought dough if you don’t want to make your own.
Add around 3 hours if making your own dough considering it has to proof.