New York style calzone pizza

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You can fill this spicy calzone with just about anything. For this version, I have used a packet of sliced speciality cold meats, pepperoni, salami, prosciutto and home-smoked bacon. Use what you have available but don't try to over-fill the pizzas!

Ingredients

• 1 portion pizza dough
• 1 portion spicy tomato pizza topping (use a jar of shop-bought pizza sauce if you're pushed for time)
• 150 g selection of quality sliced meats from the deli counter
• 250 g provolone cheese, sliced
• 20 g (¼ cup) Parmesan cheese, freshly grated
• Basil leaves to garnish

Mise en place

• Pre-heat the oven to 230° C (450° F - gas 8) using a pizza stone if possible

Method

1. Divide your pizza dough into two balls and roll out into two 20 cm (8") rounds
2. Spread one half of the base with the spicy tomato sauce
3. Layer the provolone cheese and the sliced meats, sprinkling with Parmesan cheese
4. Fold the pizza over so it creates a semi-circle and seal the edge by crimping rolling over, starting from one corner. A short how-to guide is here.
5. Brush the seal and the surface with olive oil
6. Cut 3 small slits in the top to allow steam to escape
7. Dust the pizza stone with cornmeal
8. Bake for 10 minutes
9. Remove and let the pizzas rest for 5 miutes

Serving suggestions

Serve with a salad. If there is any tomato sauce left over after making the pizzas, warm it up and serve with the pizzas as a dip

Variations

Use mozzarella cheese if you can't get provolone cheese

I love en egg inside a calzone pizza, but often find that it often does not cook properly, so a neat cheat is to poach the egg in water beforehand. I'm sure no self-respecting pizza chef would do that but it works for me!