Italian cuisine · Dough, Pasta & Rice

Calzone Napoletano

A stuffed dough pocket from Naples with ricotta, mozzarella and tomato, baked golden in the oven.

Ingredients · for 4 servings

• 500 g flour
• 1/2 cube fresh yeast (or 1 tsp dry yeast)
• 300 ml lukewarm water
• 2 tsp salt
• 3 tbsp olive oil
• 250 g ricotta
• 200 g mozzarella
• 200 g strained tomatoes
• 50 g parmesan
• 1 bunch basil
• Salt, pepper

Instructions

1. Dissolve the yeast in the lukewarm water, knead into a smooth dough with the flour, salt and 2 tbsp olive oil for 8 min. and let rise covered for 1 hour until doubled in volume.
2. Dice the mozzarella and drain, stir the ricotta with the grated parmesan, salt and pepper until smooth, and coarsely tear the basil leaves.
3. Preheat the oven with a baking sheet to 240 °C top/bottom heat and divide the dough into four pieces.
4. Stretch each piece into a 24 cm circle, spread the ricotta cream over one half, add mozzarella and basil, leaving a 2 cm border free.
5. Fold the dough circles into half-moons, press the edge firmly and roll it with your fingers, brush the top thinly with strained tomatoes and drizzle with the remaining olive oil.
6. Bake the calzoni for 15–18 min. until risen and deep golden, let rest 5 min. and serve hot.