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Calzone

Source of Recipe

From "See You on Sunday" by Sam Sifton


Recipe Introduction

"A calzone is sometimes just a failed pizza, made in haste when the dough sticks to the peel while you're sliding it into the oven, and you're forced to flip it onto itself to create a kind of envelope of deliciousness. Even if the eating is sublime, you'll serve it with some chagrin. That won't be the case with this purpose-built one, stuffed with ricotta and mozzarella, and served with tomato sauce for dipping. It's a magnificent thing. For a variation, spoon half the cheese mixture onto the dough, then lay down a few slices of deli ham on top of it before adding the rest. For another, sauté ½ pound ground beef until it begins to grow crisp, then add a few tablespoons of tomato sauce to it. Stir to combine and use the mixture to top the cheese. You could add some sautéed greens, if you'd like, or mushrooms, or black olives. Your calzone can be what you want it to be."

List of Ingredients

â—¦ 1 cup fresh ricotta
â—¦ 4 ounces fresh mozzarella, grated (about 1 cup)
â—¦ 1 ounce Parmesan cheese, grated (about ¼ cup)
â—¦ 2 tablespoons chopped fresh basil
â—¦ ¼ teaspoon freshly ground black pepper
â—¦ 1 round pizza dough
â—¦ Extra-virgin olive oil


Recipe

Place a pizza stone or tiles on the middle rack of your oven and turn the heat to its highest setting. Let the oven heat for at least an hour.

In a bowl, stir together the ricotta, mozzarella, Parmesan, basil, and pepper.

Lightly flour a work surface, and stretch or roll the dough into a 12-inch round. Spread the cheese mixture on half the dough, leaving a ½-inch border all around. Brush the edges of the dough with water and fold the dough in half over the filling, then pinch the edges of the dough together to seal.

Transfer the calzone to a lightly floured pizza peel. Brush the top with a little oil. Slide onto the pizza stone and bake until the crust is golden brown, 15 to 20 minutes. Let cool for 5 minutes, and serve with a bowl of pizza sauce on the side.