How to Make Calzone

Easy Recipe from Gino D'Acampo

Dec 27, 2008 Rebecca Ford

If you want to have a go at homemade calzone, try this easy recipe from TV chef Gino D'Acampo's new book Buonissimo!.

Calzone is a classic dish from Naples – it's essentially a pizza that’s folded over into a sort of pie. This version of calzone is Gino D’Acampo’s and comes from his new Italian recipe book, Buonissimo! (pub Kyle Cathie £14.99). It appears here with permission. Gino has provided two options for fillings – a vegetarian version and a meat option. However, as he says, you can stuff a calzone with anything you want – perhaps substituting cooked ham with cooked bacon or Parma ham. In Buonissimo! Gino says that you shouldn’t make this recipe in advance because the filling will make the dough soggy.

Calzone Recipe – Serves 6

Ingredients

For the pizza dough

  • 2 pinches of salt
  • 2 teaspoons dried yeast
  • 280ml warm water
  • 360g strong plain flour, plus extra for dusting
  • 2 tablespoons extra virgin olive oil, plus extra for greasing

For the vegetarian filling

  • 500g ricotta cheese
  • 80g freshly grated Pecorino cheese
  • 100g rocket leaves, chopped
  • 80g pistachios, crushed
  • Pinch of freshly grated nutmeg
  • 4 tablespoons extra virgin olive oil

For the meat filling

  • 100 g pesto
  • 6 slices cooked ham
  • 6 slices mozzarella
  • Salt and freshly ground black pepper

Method

  1. To prepare the dough, mix together the salt, yeast and water in a jug. Sift the flour into a large bowl, make a well in the centre and add the yeast mixture along with the olive oil. Use a wooden spoon to mix everything together to create a wet dough.
  2. Turn out the dough onto a clean well-floured surface and work it with your hands for about 5 minutes or until smooth and elastic. Shape into six balls, place on a tray and cover with a tea-towel. Leave in a warm place to rest for at least 30 minutes or until the dough nearly doubles in size.
  3. Preheat the oven to 220° C/425°F/gas mark 7.
  4. Once rested, turn out the dough balls onto a floured surface. Use your hands (or a rolling pin) to push out from the centre to create six round discs, about 15 cm in diameter. Place the pizza bases on oiled baking trays.
  5. To prepare the vegetarian filling, mix all the ingredients in a large bowl, season and divide equally between three pizza bases, placing the filling on one half of each disc.
  6. To prepare the meat filling, spread the pesto equally on the other three bases, and topped with a slice of ham, two slices of mozzarella, a pinch of salt and pepper then cover with the remaining ham. Again, ensure that you place the filling on one half of each disc.
  7. Gently fold the pizza discs over the filling, creating a half-moon shape and seal the edges carefully.
  8. Cook in the middle of the oven for about 20 minutes or until golden brown. Rest the calzone on a wire tray for about a minute, then enjoy with a cold beer.

Read how to make Gino D'Acampo's Artichoke and Spinach Tart.

The copyright of the article How to Make Calzone in Italian Cuisine is owned by Rebecca Ford. Permission to republish How to Make Calzone in print or online must be granted by the author in writing.
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