FOR THE DOUGH:
3/4 cup warm water (180 ml)
1 tablet of active dry yeast (15 g) crumbled or 1 tablespoon instant yeast
2 1/2 cups all-purpose flour (300 g)
1/4 cup olive oil (60 ml)
1 teaspoon salt
Oil for brushing
FOR THE FILLING:
4 tablespoons olive oil
1 1/2 cups shredded mozzarella cheese (150 g)
1 1/2 cups crumbled ricotta cheese (300 g)
1/2 cup grated Parmesan cheese (60 g)
2 small tomatoes, peeled and seeded, diced (200 g)
100g prosciutto ham, sliced
3 cloves garlic, minced
Salt and black pepper to taste
Oil for brushing
FOR THE DOUGH:
3/4 cup warm water (180 ml)
1 tablet of active dry yeast (15 g) crumbled or 1 tablespoon instant yeast
2 1/2 cups all-purpose flour (300 g)
1/4 cup olive oil (60 ml)
1 teaspoon salt
Oil for brushing
FOR THE FILLING:
4 tablespoons olive oil
1 1/2 cups shredded mozzarella cheese (150 g)
1 1/2 cups crumbled ricotta cheese (300 g)
1/2 cup grated Parmesan cheese (60 g)
2 small tomatoes, peeled and seeded, diced (200 g)
100g prosciutto ham, sliced
3 cloves garlic, minced
Salt and black pepper to taste
Oil for brushing
MAKE THE DOUGH:
1
Place the water in a bowl and add the yeast
2
Stir gently with a spoon until dissolved
3
Add 1 cup of flour, olive oil, and salt
Mix well with a wooden spoon
4
Knead for about 10 minutes until the dough is smooth and elastic
5
Form into a ball and place in a lightly oiled bowl covered with plastic wrap
Let rise at room temperature for 30-45 minutes or until doubled in size
6
Punch down the dough and divide it into two portions
Roll out each portion to form two disks
7
RECHEIE: Brush the disks of dough with a little olive oil
8
Cover half of each circle with half the cheese, leaving a 1-cm border
9
Top with half the tomato, prosciutto, and garlic
10
Season with salt and black pepper to taste, and drizzle with remaining olive oil
11
Fold the dough over the filling to form a large calzone (a half-moon shape)
Press edges together with fingers to seal
12
Place in a large baking dish coated with oil
Bake at 250°C for 30 minutes or until golden brown
Calories per serving: 990
