- pizza dough (basic recipe)
- 1/3 lb. Mozzarella
- 1/3 lb. prosciutto cotto (or salame)
- 1/3 lb. ricotta
- 12 tbs. olive oil
- 3 tsp. grated Parmigiano or Pecorino
How to make the Calzone fritto:
This is a type of pizza in which the dough is folded over and sealed, making a half-moon shape enclosing the filling.
Make the dough following the Pizza Dough Basic Recipe. Dice the Mozzarella and cut the prosciutto into strips. Sieve the ricotta, let it fall into a bowl, mix in the Mozzarella, prosciutto, grated cheese, a pinch of pepper, and a little salt.
Stretch the dough with your hands (lightly coated with oil), and make a disk 12 in. in diameter and 1/8-in. thick. Coat the stretched dough with oil; cover half the dough with the previously prepared mix and fold the other half over. Pinch the edge of the two halves together, sealing thoroughly.
The preparation is the same as in Calzone, the difference being that the disks of dough are 4 in. in diameter and, instead of being baked, they are deep-fried in oil or strutto. They are served hot with a tomato sauce as an antipasto.
Regional Recipe from Apulia