New York style calzone pizza
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!
New York style calzone pizza | |
---|---|
Servings: | Serves 2 plus some breakfast pizza! |
Calories per serving: | 933 |
Ready in: | 1 hour 25 minutes Includes making the dough |
Prep. time: | 1 hour 15 minutes |
Cook time: | 10 minutes |
Difficulty: | |
Recipe author: | Chef |
First published: | 1st November 2012 |
Best recipe reviewLike a Cornish pastie.. 5/5 ..but much, much nicer! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
- 250g provolone cheese, sliced
- 20 g (¼ cup) Parmesan cheese, freshly grated
- Basil leaves to garnish
Mise en place
- Preheat the oven to 230° C (450° F - gas 8) using a pizza stone if possible
Method
- Divide your pizza dough into two balls and roll out into two 20 cm (8") rounds
- Spread one half of the base with the spicy tomato sauce
- Layer the provolone cheese and the sliced meats, sprinkling with Parmesan cheese
- 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.
- Brush the seal and the surface with olive oil
- Cut 3 small slits in the top to allow steam to escape
- Dust the pizza stone with fine yellow cornmeal
- Bake for 10 minutes
- 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 an 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!
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