dinner
dough
garlic
ham
italian
lunch
pizza
prosciutto
salami
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Playing Naples-Style Calzone with Ham and Salami

Naples-Style Calzone with Ham and Salami

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Ingredients

For the Garlic Lovers’ Calzone Sauce
  • 3 tablespoons EVOO – Extra Virgin Olive Oil
  • 3 large cloves garlic, finely chopped or grated
  • 1 small sprig fresh oregano
  • 1 28- to 32-ounce can San Marzano tomatoes (look for D.O.P. on the label)
  • 2 or 3 fresh basil leaves, torn
  • 1 teaspoon sea salt or Kosher salt
For the Calzones
  • 1 pound Naples-Style Pizza Dough
  • Flour, for dusting
  • Fine Semolina or “00” flour, for dusting the peel
  • 1 1/2 to 2 cups fresh cow or sheep’s milk ricotta cheese, drained
  • 3/4 pound Fior di Latte (fresh mozzarella) cheese, cut into small cubes
  • Leaves from a couple sprigs fresh thyme
  • 8 slices prosciutto cotto (cooked ham), cut into 1/2-inch wide strips
  • 16 slices finocchiona (sweet fennel salami) or salami of your choice, finely diced
  • 1 cup Naples-Style Pizza Sauce
  • 1/2 to 3/4 cup freshly grated Pecorino Romano cheese
  • A few fresh basil leaves, torn

Yield

Serves: 4 calzones

Preparation

Preheat the oven with a pizza stone* to 550°F or as high as your oven can go.
 
For the sauce, heat the EVOO, 3 turns of the pan, in a saucepan over medium-low heat. Add the garlic and oregano, and stir for 1-2 minutes. Hand-crush the tomatoes into the pan then add in any juices from the can. Stir in the basil and salt. Partially cover, bring to a bubble, then reduce the heat and simmer for 20 minutes. Let cool to room temperature.

 
Cut the dough into four portions. On a floured surface, roll out each portion of dough into an oval or rectangle 7 to 8 inches by 10 to 12 inches; transfer to a semolina-dusted pizza peel.
 
Spread the ricotta over half the surface of the dough, leaving a small border along the edge. Dot ricotta with mozzarella cubes, top with thyme then arrange the ham and salami over the cheese. Brush the edges of the dough with a little water, fold the calzone in half, and press the edges to seal. Prick the top of the calzone 2 or 3 times with the tines of a fork. Spread the top of the calzone with a thin layer of pizza sauce and sprinkle with the Pecorino.
 
Slide calzones onto pizza stone and cook until golden, 5-6 minutes.
 
*If you don’t have a pizza stone, preheat oven to 350°F and line a baking sheet with parchment. Bake calzones for 5-6 minutes on prepared baking sheet then switch on the broiler for 1 to 2 minutes to char edges.


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