RICOTTA AND HAM CALZON

Ingredients

Preparation

I recommend buying a prepared tile baking stone for all pizza and bread working at home. They are available at gourmet shops and specialty chef supply stores.

Preheat the oven to 400 degrees F.

Prepare the bread dough as directed, cutting the dough into 2 pieces.

In a medium-sized mixing bowl, combine the ricotta, prosciutto, mozzarella, 1 egg, and pecorino. Using a wooden spoon, stir the filling until well combined. Set aside.

Using a lightly floured rolling pin, roll the dough out into 2 rounds.

Coat the pizza paddle with the sea salt. Place 1 dough round on the paddle spread with coarse sea salt.

Spoon the filling onto the center of the dough round laid out on the pizza paddle. Using your fingers, dab a little extra-virgin olive oil all around the edge of the dough. Fold each round over itself to make a half-moon shape. Using your fingers, crimp the edges, sealing the calzone.

In a small bowl, use a fork to beat the remaining 1 egg. Using a pastry brush or your fingers, dab the top of the calzone with the egg mixture, which will help the top turn a beautiful golden brown.
Place in the oven and cook until the dough is cooked through and golden brown, about 25 minutes. Cut into 4 pieces and serve immediately.