Calzone di Prosciutto e Ricotta (Pizza)

Easy Food Recipes and Cooking - Calzone di Prosciutto e Ricotta (Ham and Cheese Calzone)
Serves 1-2

1 ball Naples-style pizza dough
Fine semolina, for dusting
1/2 cup ricotta
1 1/2 Oz. thinly sliced cooked Ital-ian ham, cut into 1/4" strips
1 1/2 oz. thinly sliced hard salami, cut into 1/4" strips
1/4 cup grated pecorino romano
1/3 cup Naples-style pizza sauce
2-3 Fresh basil leaves

Place a pizza stone under the broiler; heat for 30 minutes. Dust dough with semolina; roll into an 8" x 10" rectangle and transfer to a semolina-dusted pizza peel. Spread ricotta over dough, leaving a 1" border. Distrib-ute the ham, salami, and half the pecoi 1110 over the top. Fold in half; pinch edges closed. Spread sauce over cop; sprinkle with remaining pecori no, plus basil leaves. Slide cal-zone onto stone; broil until crust is puffed and charred in spots, 2-3 minutes. Serve hot.