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Prosciutto calzone

Review

5 (72)

Preparation

--

Difficulty

Moderate
Prosciutto calzone
Moderate

Description

If you are a true pizza lover, you are ready to go to the next step: the calzone.

A pizza folded over itself stuffed with plenty of flavours, aroma, and heat. Enough ingredients to drive you crazy

Ingredients

Servings for 1

Lukewarm water
150 ml
Yeast
3 g
Tablespoon of extra virgin olive oil
1
All-purpose flour
115 g
Strong bread flour
115 g
Salt
6 g
Tomato sauce
Fresh mozzarella
Ricotta cheese
Prosciutto
Fresh basil
Finely grated parmesan cheese
Extra virgin olive oil

Preparation

1

For the dough: make the crust in a bowl by mixing water with yeast and olive oil, set aside. In a big bowl, put the flours together with salt, and add the previous mix little by little while you knead with your hands.

2

Knead for about three minutes and let it rest for 15. In a floured worktop, knead the dough by stretching it and roll several times until smooth. Let the dough rest again for three hours at room temperature.

3

Then, stretch the dough gently over the floured work surface. For the filling: spread tomato sauce over half of the dough and place mozzarella and ricotta cut into pieces on the top.

4

Finish it with prosciutto slices, basil leaves, and a bit of ground parmesan cheese. Seal the dough, shape the edges, and bake in the previously preheated oven and stone with MaestroPizza mode for 5-10 minutes.

Chef's tip

Eat it right away from the oven, but be careful because it is really hot inside. Wait 5 minutes at least and then, go for it!

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