Pizza calzone. In other words; baked pizza – this one with tomato, sun-dried tomatoes, ham, mozzarella, and fresh basil... The dough is delicious, fluffy, slightly coarse, and inside there's plenty of flavorful, juicy filling.
Recipe for pizza calzone with ham, mozzarella, and tomato
Yum… Pizza calzone. In other words, stuffed pizza – this one with tomato, sun-dried tomatoes, ham, mozzarella, and fresh basil… The dough is delicious, airy, slightly coarse, and inside there’s plenty of flavorful filling.
Super simple to make and perfect for the weekend menu or lunchboxes if you make them in mini versions. You can also do both! This dough portion is large enough that you can make one half into “adult” calzones and the rest into smaller bites for the kids’ lunchboxes.
The mix of filling in these can definitely be recommended, but you can put whatever you like inside!
Servings: large pizzas
Pizza calzone with ham, mozzarella, and tomato
Pizza calzone. In other words; baked pizza – this one with tomato, sun-dried tomatoes, ham, mozzarella, and fresh basil... The dough is delicious, fluffy, slightly coarse, and inside there's plenty of flavorful, juicy filling.
Equipment
- Bowl
- Oven
- Cutting Board
- Knife
Ingredients
Dej
- 25 gram Yeast
- 300 gram Water lukewarm
- 3 gram Salt
- 14 gram Oil
- 75 gram Rye Flour
- 250 gram Wheat Flour approximately
Fill
- 1 pcs. Tomato large
- 55 gram Sundried tomatoes
- 1 package Buffalo Mozzarella
- 150 gram Ham
- 1 handful Basil Leaves
- 3 gram Oregano
- Salt and Pepper
Brushing
- 50 gram Milk
Instructions
Dough
- Dissolve the yeast in the water.
- Add oil, salt, and rye flour – mix well.
- Add the wheat flour gradually, mixing along the way.
- Knead on a floured surface until smooth and elastic.
- Let rise for 1 hour at room temperature.
Filling
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
- Chop tomatoes, sun-dried tomatoes, and mozzarella into small cubes and mix them in a bowl with the ham. Finely chop the basil and fold into the mix.
- Divide the dough into the desired number of pieces and roll each piece out into a flat, round circle, 3-4mm thick.
- Distribute the filling on the circles – place it on one side of each circle, leaving a couple of centimeters free at the edge. Season with oregano, salt, and pepper.
- Fold the other half of the circle over and press the edges together well.
- Place on a baking sheet, brush with milk, and bake for 20 minutes in a preheated oven.
Notes
