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
- 1⁄2 cup ricotta
- 1 1⁄2 oz. thinly sliced cooked Italian ham, cut into ¼” strips
- 1 1⁄2 oz. thinly sliced hard salami, cut into ¼” strips
- 1⁄4 cup grated pecorino romano
- 1⁄3 cup Naples-style pizza sauce
- 2-3 fresh basil leaves
- 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.