Calzone di Prosciutto e Ricotta (Ham and Cheese Calzone)

  • Serves

    serves 1-2


This hefty calzone is stuffed with ricotta and two types of cured pork, and topped with a tangy tomato sauce. This recipe first appeared in our May 2013 issue with Keith Pandolfi's article The Gold of Naples.


  • 1 ball Naples-style pizza dough
  • Fine semolina, for dusting
  • 12 cup ricotta
  • 1 12 oz. thinly sliced cooked Italian ham, cut into ¼" strips
  • 1 12 oz. thinly sliced hard salami, cut into ¼" strips
  • 14 cup grated pecorino romano
  • 13 cup Naples-style pizza sauce
  • 2-3 fresh basil leaves


Step 1

Place a pizza stone under the broiler; heat for 30 minutes. Dust dough with semolina; roll into an 8" x 10" rectangle and transfer to a semolina-dusted pizza peel. Spread ricotta over dough, leaving a 1" border. Distribute the ham, salami, and half the pecorino over the top. Fold in half; pinch edges closed. Spread sauce over top; sprinkle with remaining pecorino, plus basil leaves. Slide calzone onto stone; broil until crust is puffed and charred in spots, 2-3 minutes. Serve hot.

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