All pizzas come from Naples, and the calzone pizza is no exception. It got its mysterious name, which means “short pants” or underpants in Italian, thanks to the figurative meaning of this word – “to walk”. This pizza could be eaten on the go, without cutlery, without losing a drop of juice or a piece of filling. Nowadays, hardly anyone walks with a calzone in their hands, but restaurants around the world continue to cook it in the tradition of Italian pizzaiolos.
All pizzas come from Naples, and the calzone pizza is no exception. It got its mysterious name, which means “short pants” or underpants in Italian, thanks to the figurative meaning of this word – “to walk”. This pizza could be eaten on the go, without cutlery, without losing a drop of juice or a piece of filling. Nowadays, hardly anyone walks with a calzone in their hands, but restaurants around the world continue to cook it in the tradition of Italian pizzaiolos.- Prep time: 15 minutes + 15 minutes’ making sauce
- Cook time: 15 minutes
- Makes: 1
- Difficulty: easy
- Course: pastry
- Cookware: pizza stone, pizza cutter, pizza peel
- Cuisine: Italian
Ingredients
- 250 g pizza dough
For the tomato sauce:
- 150 g canned peeled tomatoes
- 1 clove of garlic, peeled, finely chopped
- ½ onion, peeled, chopped finely
- 1 tbsp olive oil
- ½ tsp sugar
- salt
For the filling:
- 50 g salami
- 50 g ham, cut into thin strips
- 50 g ricotta
- 4 tbsp tomato sauce
- 1 leaf of green onion, finely chopped
- 1 egg for greasing the dough, beaten
Cooking method
Step 1
Make sauce. Put the frying pan on high heat and heat the olive oil. Add garlic and fry for 1 minute. Add onion and fry until translucent. Reduce heat to medium. Add tomatoes and oregano. Evaporate, stirring occasionally, for about 10 minutes. Add sugar and salt to taste, stir. The sauce can be used after cooling completely.
Step 2
Heat the oven to 220°C. Sprinkle the work surface with flour. Roll out a circle of dough 6 mm thick and about 30 cm in diameter. The edges of the circle should be thicker than the centre. Stepping 2cm from the edge, smooth the tomato sauce over one half of the base, scatter over ham, salami, ricotta, and green onions. Brush the edges with an egg and cover with the second half. Cover a baking sheet with parchment paper, put the base on it and bake for 15 minutes until crisp.
My tips and tricks:
Make it a rule for yourself that pizza filling should consist of 2-5 ingredients. Don’t think that the more ingredients you put in there, the tastier it will be. In the filling, try to mix ingredients with a bright and neutral flavour so that one dominates. For example, in classic margarita, mozzarella has a neutral taste, while basil leaves will have the richest taste.
- 250 g pizza dough
- For the tomato sauce:
- 150 g canned peeled tomatoes
- 1 clove of garlic, peeled, finely chopped
- ½ onion, peeled, chopped finely
- 1 tbsp olive oil
- ½ tsp sugar
- salt
- For the filling:
- 50 g salami
- 50 g ham, cut into thin strips
- 50 g ricotta
- 4 tbsp tomato sauce
- 1 leaf of green onion, finely chopped
- 1 egg for greasing the dough, beaten
- Make sauce. Put the frying pan on high heat and heat the olive oil. Add garlic and fry for 1 minute. Add onion and fry until translucent. Reduce heat to medium. Add tomatoes and oregano. Evaporate, stirring occasionally, for about 10 minutes. Add sugar and salt to taste, stir. The sauce can be used after cooling completely.
- Heat the oven to 220°C. Sprinkle the work surface with flour. Roll out a circle of dough 6 mm thick and about 30 cm in diameter. The edges of the circle should be thicker than the centre. Stepping 2cm from the edge, smooth the tomato sauce over one half of the base, scatter over ham, salami, ricotta, and green onions. Brush the edges with an egg and cover with the second half. Cover a baking sheet with parchment paper, put the base on it and bake for 15 minutes until crisp.