Calzone Pizza with Mozzarella and Prosciutto
Ingredients: Makes 2 pizzas, which is 4 servings. For the dough: 250 g white wheat flour, 1/2 teaspoon granulated yeast, 1 teaspoon honey, 1/2 teaspoon sea or fine pink salt, 135 ml warm water (about 40°C). For the filling: 100 g prosciutto, 250 g mozzarella, 4 tablespoons tomato sauce (do not use concentrate or paste), pepper, 1 teaspoon oregano, fresh basil.
In a cup, we dissolve the honey and yeast in warm water, stirring gently to ensure the yeast activates properly. We let the mixture sit for 15 minutes, during which we can prepare the other ingredients. Meanwhile, in a large bowl, we mix the flour with the salt, ensuring that the salt is evenly distributed in the flour to avoid encountering salt granules in the final dough. After 15 minutes, we pour the mixture of water, honey, and yeast over the flour and, using a fork, begin to form a dough. If we feel that the dough is too dry, do not hesitate to add a few drops of water, being careful not to overdo it.
Once the dough starts to come together, we transfer everything to a floured surface and begin to knead. This is an essential step, as kneading will develop the gluten in the flour, giving the dough the elastic and firm texture we need. We continue kneading for 8-10 minutes until the dough becomes smooth and elastic, then we form a ball. We put a little olive oil in a deep bowl and grease the bottom and sides well, then place the dough in the bowl, greasing it on all sides with oil. We cover the bowl with a clean towel or plastic wrap and let it rise for at least 2 hours, until it doubles in volume.
After the dough has risen, we preheat the oven to 190°C (gas 5). We start preparing our ingredients: we slice the mozzarella and ensure that all the other ingredients are within reach. We sprinkle flour on the work surface and on the dough, then divide the dough into two equal parts. We take one piece and roll it into a circle with a diameter of 28-30 cm. We spread 2 tablespoons of tomato sauce on the dough circle, leaving a margin of about 3 cm. We sprinkle oregano, a pinch of pepper, then arrange on one half 50 g of prosciutto, 125 g of mozzarella, and a few fresh basil leaves.
We fold the other half of the dough over the filling and seal the edge well, starting from one end and gently rolling the dough with one hand while pressing with the other to ensure it stays closed. We do the same with the remaining dough and filling. We place the formed pies on a tray covered with aluminum foil and bake them in the oven for about 20-25 minutes, or until they turn golden and crispy. Finally, we take the pies out of the oven and let them cool slightly before serving, so that the filling is not too hot. This dish is perfect to enjoy alongside a fresh salad or even as an appetizer at a family meal.
