deep-dish pizza dough
1 tablespoon oil from sun-dried tomatoes
1 medium onion -- finely chopped
1 clove garlic -- minced
or pressed
1 cup (8 oz) ricotta cheese
1/4 cup chopped sun-dried tomatoes
2 tablespoons chopped fresh parsley
1/4 pound sliced prosciutto or dry
salami -- cut into strips
2 cups (1/2 lb) shredded whole-
milk mozzarella cheese
cornmeal (for baking sheet)
olive oil|
1. Prepare Deep-Dish Pizza Dough and let it rise. 2. 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 from heat. 3. In a medium bowl mix ricotta cheese
with dried tomatoes and parsley; stir in cooked onion mixture. 4. 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. 5. Sprinkle half of each
circle with half of the prosciutto strips and 1 cup of the mozzarella
cheese. Fold circles in halves over filling, moistening and pinching edges
together (or pressing with tines of a fork) to seal. 6. Preheat oven to
450~ F. Sprinkle a large, greased baking sheet lightly with cornmeal.
Place calzone well apart on prepared baking sheet. Let rise until puffy
(12 to 15 minutes). Brush tops lightly with olive oil, then serve hot.