FOR THE DOUGH
3/4 cup of warm water (180 ml)
1 tablet of fresh yeast (15 g) crumbled or 1 tablespoon of active dry yeast
2 1/2 cups of all-purpose flour (300 g)
1/4 cup of olive oil (60 ml)
1 teaspoon of salt
Oil for brushing
FOR THE FILLING
4 tablespoons of olive oil
1 1/2 cups of mozzarella cheese shredded (150 g)
1 1/2 cups of ricotta cheese crumbled (300 g)
1/2 cup of Parmesan cheese grated (60 g)
2 small tomatoes, peeled and seeded, diced (200 g)
100 g of prosciutto, thinly sliced
3 cloves of garlic, minced
Salt and black pepper to taste
Oil for brushing
FOR THE DOUGH
3/4 cup of warm water (180 ml)
1 tablet of fresh yeast (15 g) crumbled or 1 tablespoon of active dry yeast
2 1/2 cups of all-purpose flour (300 g)
1/4 cup of olive oil (60 ml)
1 teaspoon of salt
Oil for brushing
FOR THE FILLING
4 tablespoons of olive oil
1 1/2 cups of mozzarella cheese shredded (150 g)
1 1/2 cups of ricotta cheese crumbled (300 g)
1/2 cup of Parmesan cheese grated (60 g)
2 small tomatoes, peeled and seeded, diced (200 g)
100 g of prosciutto, thinly sliced
3 cloves of garlic, minced
Salt and black pepper to taste
Oil for brushing
MAKE THE DOUGH:
1 Place the warm water in a bowl and add the yeast
2 Mix gently with a spoon until dissolved
3 Add 1 cup of flour, olive oil, and salt
Mix vigorously with a wooden spoon
4 Add more 1 cup of flour and mix well
The dough should be smooth and elastic
5 Transfer to a lightly floured surface and knead for 1 minute
6
FILLING: Brush the dough disks with a little olive oil
Cover half of each circle with half of the cheese, leaving a 1 cm border
Spread half of the tomato, prosciutto, and garlic on top
Season with salt and black pepper
Drizzle with the remaining olive oil
Fold the dough over the filling to form a large calzone (a semicircle)
Press the edges together firmly
Place in a large baking dish, brushed with oil
Bake in a hot oven (250°C), preheated, for 30 minutes, until golden brown
