Pizza Calzone
- Total Time
- About 30 Minutes
- Rating
- Comments
- Read comments
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Ingredients
- Extra virgin olive oil, as needed
- ¾cup fresh ricotta
- 1ounce Parmesan, grated (¼ cup)
- 2tablespoons chopped basil
- ¼teaspoon black pepper
- All-purpose flour, as needed
- 18-ounce ball pizza dough, homemade or purchased
- ⅓cup tomato sauce
- 2ounces fresh mozzarella, grated (½ cup)
Nutritional analysis per serving (2 servings)
647 calories; 28 grams fat; 14 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 67 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 32 grams protein; 1352 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 500 degrees. Line a rimmed baking sheet with foil and lightly oil.
- Step 2
In a bowl, stir together ricotta, Parmesan, basil and pepper.
- Step 3
Lightly flour a work surface, and stretch or roll the dough into a 12-inch round. Spread ricotta mixture on half the dough, leaving a half-inch border all around. Brush the edges of the dough with water and fold dough in half, over filling; pinch the edges of the dough together to seal.
- Step 4
Transfer calzone to baking sheet. Brush the top with olive oil. Spoon tomato sauce over the calzone and sprinkle with mozzarella. Bake until crust is firm and cheese is golden, about 15 to 20 minutes. Let cool 5 minutes before serving.
Private Notes
Comments
Alright folks I made some adjustments to this and it was s-p-e-c-t-a-c-u-l-a-r.
-I used The Times Marcella Hazan's tomato sauce recipe. Do NOT modify this. I'm talking to you, garlic adders.
-I put my sauce on the inside (I didn't look at the recipe before assembling my calzone, but I loved the result).
-Also I only had pecorino romano cheese and it. was. so. magical.
-Fresh basil = a must.
-Trader Joe's pizza crust.
I might eat this every week. I mean seriously, yum.
I've made this a few times. It's much easier and more forgiving than pizza--no difficult transfers to a pre-heated pizza stone--and can be varied countless ways.
Excellent!I made this tonight using store bought dough. Added mozzarella and chopped parsley to the ricotta and grated cheese. I was trying to make it as similar to a pizzeria calzone as possible. Didn’t put sauce or mozzarella on top before baking...just isn’t done in my Italian household! Served with a side of tomato sauce (my own home grown tomatoes, onion, garlic, parsley and basil, simmered for an hour or so) and salad. Can also add sliced cooked meatballs to top of ricotta before sealing
So good! Here's what I did: used fresh baby spinach instead of basil, gluten free flour to make my own dough. I was afraid it wouldn't be flavorful enough without any additional herbs. IT WAS DELICIOUS!!! I thinks its the beginning of a love affair with Calzone!!
This was insanely delicious. I used baby broccoli, only had the cheaper version of mozzarella from the bodega on my corner, forgot to add pepper and had to use basil paste for lack of basil. Used a crust from a pizzeria in the West Village I happened to walk by last night; nice guys agreed to give me one for $5. I made NYT Cooking recipe for Classic Marinara Sauce (recipe from Lidia Bastianich adapted by Julia Moskin), substituting fresh tomatoes for canned. I baked it for 18 mins. Delicious!!!
This was my first NYT disaster. I thought the cooking time was awfully short for a crisp, firm calzone - and the idea of putting the sauce on initially seemed like a recipe for a disaster. I was right - the dough was absolutely soggy and disgusting. I cooked it for about 30 minutes. Inedible - trash and pizza night.