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Calzone with Sun-Dried Tomatoes
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Pizza
Amount Measure Ingredient -- Preparation Method
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Deep-Dish Pizza Dough
1 tablespoon Oil from sun-dried tomatoes
1 medium Onion -- finely chopped
1 Clove garlic -- minced
Or pressed
1 cup (8 oz) ricotta cheese
1/4 cup Chopped sun-dried tomatoes
2 tablespoons Chopped fresh parsley
1/4 pound Sliced prosciutto or dry
Salami -- cut into strips
2 cups (1/2 lb) shredded whole-
Milk mozzarella cheese
Cornmeal (for baking sheet)
Olive oil
1. Prepare Deep-Dish Pizza Dough and let it rise. 2.
While dough rises, prepare filling. In a medium frying pan heat tomato oil over
moderate heat; add onion and cook, stirring often, until soft but not browned.
Mix in garlic, then remove from heat. 3. In a medium bowl mix ricotta cheese
with dried tomatoes and parsley; stir in cooked onion mixture. 4. Divide dough
into two equal portions. Roll each half out on a floured suface to a 12-inch
circle. Spread half of the ricotta filling over half of each circle of dough,
leaving about a 1/2-inch margin. 5. Sprinkle half of each circle with half of
the prosciutto strips and 1 cup of the mozarella cheese. Fold circles in halves
over filling, moistening and pinching edges together (or pressing with tines of
a fork) to seal. 6. Preheat oven to 450~ F. Sprinkle a large, greased baking
sheet lightly with cornmeal. Place calzone well apart on prepared baking sheet.
Let rise until puffy (12 to 15 minutes). Brush tops lightly with olive oil,
then serve hot.
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