Calzone with prosciutto and mozzarella cheese (U calzone c’u presutte e la mozzaredd)
Ingredients for the calzone (36 cm diameter) or 30 panzerotti
500 grams of all-purpose flour
250 ml of warm milk or warm water
2 teaspoons of salt
2 teaspoons of sugar
2 teaspoons extra virgin olive oil
25 g of yeast
For the filling:
200 grams of ham slices
200 grams of mozzarella cheese
6-8 peeled tomatoes
grated Parmesan cheese
extra virgin olive oil
salt, oregano
Start with the preparation of the dough.
On your work surface put the flour. Add in the center the salt and sugar and then the warm milk (or warm water ) in which you have dissolved the oil and the crumbled brewers’ yeast.
Begin to knead with your hands until all the liquid is absorbed. Form a smooth and soft dough.
Let it rise for a couple of hours in a floured bowl, wrapped in a cloth, in the closed oven.
Then proceed with the preparation of your calzone.
Preheat the oven to a temperature of 220°C/430°F .
After 2 hours of rising, divide the dough into two parts and on a floured surface with a rolling pin, roll out two 36cm discs.
Cut the peeled tomatoes into small pieces and let it drain. Meanwhile, cut the ham into strips, mozzarella into pieces and put one of the two discs of dough on an oiled baking pan.
Fill with ham and mozzarella, peeled tomatoes, a pinch of salt, a few tablespoons of grated Parmesan cheese and a pinch of oregano. Close with the other disc of dough, seal the edges.
With the fork make some light holes on the dough and oil the surface.
Bake in the lower part of your oven at 220°C/430°F for 30 minutes.
The surface of the calzone should be golden brown. Remove from the oven and let sit on for at least half an hour.
