On Line Cookbook


Recipe Information
A type of closed pizza speciality of Naples


Serves/Makes:6 individual calzone

  • Pizza Dough:
  • 500g (1 lb) flour
  • pinch salt
  • 15g (1/2oz) dried yeast
  • 250ml (8oz) warm water
  • pinch sugar
  • 4 tbsp (60 ml) olive oil
  • 2 ripe tomatoes, peeled seeded and chopped
  • Filling:
  • your favourite pizza toppings...
  • tomatoes
  • ham
  • salami
  • pepperoni
  • olives
  • capers
  • mozzarella cheese
  • pecorino cheese
  • ricotta cheese
  • parmesan cheese
  • anchovy
  • onion
  • peppers
  • mushrooms
  • garlic
  • herbs
  • chopped cooked spinach
  • ....any combination you like according to taste and imagination!
  • Combine dry ingredients for dough.
  • Add 3 tbsp (45 ml). oil and enough water to make a firm dough.
  • Knead well until dough is smooth and elastic.
  • Roll dough ball in a little of the remaining oil.
  • Leave in covered bowl in warm place to rise until it has doubled in bulk.
  • Punch down, knead lightly again.
  • Roll in a little more oil and leave to rise again for 30 minutes.
  • Pre-heat oven to 475 degrees (250 C.).
  • Divide dough into 6 balls and roll out thinly to make six 23cm (9 inch )rounds.
  • Spread chosen filling on half of each round leaving a margin on the edge.
  • Brush margin with water.
  • Fold over the other half of the dough to make a half moon shape and pinch edges together.
  • Brush the top of each calzone with a little of the chopped tomato.
  • Bake for 20 minutes or until crisp and brown.
  • Serve immediately.
Don't stint on the fillings. Calzone should be stuffed full of delicious things and be quite fat in the middle.