Preparation:
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 md 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 suface to a 12-inch circle. Spread half of the ricotta filling over half of ea circle of dough, leaving about a 1/2-inch margin. 5. Sprinkle half of each circle with half of the prosciutto strips and 1 c of the mozarella 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. Makes 2 calzone, 4 servings. Years before pizza became a trendy example of "California cuisine," a San Francisco pizzeria called Lupo's astonished its habitues with [calzone imbottito]. According to food historian Waverley Root, this form of pizza turnover originated in Naples -- but it never tasted more wonderful than when it came from Lupo's brick ovens. Calzone is named for the trouser leg some people think it resembles. These will heat up in the microwave the next day IF you have any left over. Just be sure to poke a hole in them, 'cause they can explode if the insides create enough |
