Thursday, May 19, 2005

Calzones with Ricotta, Broccoli and Prosciutto

Calzones with Ricotta, Broccoli and Prosciutto

3/4 cup ricotta cheese
3 ounces (about 3/4 cup) shredded mozzarella cheese
2 garlic cloves, minced
salt and fresh ground black pepper
16 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
1/2 cup pizza or thick tomato sauce
1 cup chopped cooked broccoli
3 ounces prosciutto, roughly chopped
olive oil, for drizzling
cornmeal, for dusting

Preheat oven to 450 degrees with a pizza stone placed on the lowest rack.

In a medium bowl, stir together ricotta, mozzarella and garlic - season with salt and fresh ground black pepper.

Divide dough into four equal pieces. On a lightly floured surface, stretch each piece of dough into a rough 6 to 7 " round. Spread about 3 tablespoons worth of the ricotta mixture onto the center of each piece of dough, followed by 2 tablespoons sauce. Top each with 1/4 cup chopped broccoli and an even amount of the prosciutto.

Fold half of each piece of dough over the filling to meet the other side and pinch firmly to seal. Drizzle each calzone with a little olive oil and rub to coat. Cut a small slit in the top of each calzone.

Transfer calzones to a pizza peel lightly dusted with cornmeal, then slide each onto the baking stone (if you don't have a pizza stone, transfer calzones to a lightly greased baking sheet). Bake until golden, about 15 to 20 minutes. Remove and let cool slightly before serving.

Makes 4 calzones.

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