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- Your own deep-dish pizza dough
- 1 tbsp (15 ml) oil from sun-dried tomatoes
- 1 medium onion, finely chopped
- 1 clove garlic, minced or pressed
- 1 8 oz (224 grm). container ricotta cheese
- 1/4 cup (60 ml) sun-dried tomatoes, chopped
- 2 tbsp (30 ml) fresh parsley, chopped
- 1/4 lb (.1 kg). prosciutto, sliced OR dry salami, cut into strips
- 2 cups (475 ml) mozzarella cheese (whole-milk), shredded
- cornmeal, for baking sheet
- olive oil
- Prepare deep-dish pizza dough and let it rise.
- While dough rises, prepare filling:
- In a medium frying pan, heat tomato oil over moderate heat.
- Add onion and cook, stirring often, until soft but not browned.
- Mix in garlic, then remove pan from heat.
- In a medium bowl, mix ricotta cheese with dried tomatoes and parsley.
- Stir in cooked onion mixture.
- Divide dough into two equal portions.
- Roll each half out on a floured surface to a 12-inch circle.
- Spread half of the ricotta filling over half of each circle of dough, leaving about a 1/2-inch margin.
- Fold circles in halves over filling.
- Moisten edges and pinch together [or press edges together with tines of fork] to seal.
- Sprinkle a large, greased baking sheet lightly with cornmeal.
- Place calzones well apart on prepared baking sheet.
- Let rise until puffy (12 to 15 minutes).
- Brush tops lightly with olive oil.
- Bake in preheated 450 degree (225 C.) oven until nicely browned.
- Serve hot.
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