SALAMI, RICOTTA, AND OLIVE CALZONE – Cuisinart Philippines

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SALAMI, RICOTTA, AND OLIVE CALZONE

SALAMI, RICOTTA, AND OLIVE CALZONE

Indulge in the mouth-watering flavors of Italy with our Salami, Ricotta, and Olive Calzone recipe, perfected for the Pizzeria Pro Indoor Pizza Oven. This easy-to-follow recipe combines the savory goodness of high-quality salami with the creamy richness of ricotta cheese and the distinct zest of olives, creating an irresistible blend that's sure to tantalize your taste buds.

INGREDIENTS

THIN & CRISPY DOUGH

  • 190ml warm water (40°C)
  • 3 tablespoons (45ml) olive oil 310g bread or 00 flour
  • 3g instant or active dry yeast* 1 tablespoon caster sugar
  • 1 teaspoon salt

METHOD

  1. Combine the water and olive oil in a liquid measuring cup. Put the flour, sugar, salt, and yeast in the work bowl of a food processor fitted with the chopping blade. Process briefly to mix, about 10 secondsWith the machine running, pour the liquid through the feed tube, only as fast as the flour will absorb it. Once the mixture forms a ball, process the dough to knead for an additional 45 seconds.
  2. Transfer the dough to a stainless-steel mixing bowl and cover with plastic wrap**, or put in a resealable plastic bag. Refrigerate at least overnight and for a maximum of 3 days.
  3. When ready to use, remove from the refrigerator and let sit at room temperature for at least 1 hour. Divide the dough into two equal portions, and form each into a smooth, rounded ball. Place each piece of dough into an individual bowl and cover with plastic wrap.
  4. Once doubled in size, the dough is ready to use for a pizza crust.
  5. Shape the dough into a smooth round ball. Place on a lightly floured surface, and cover with plastic wrap or a damp towel while preparing the filling and preheating the oven.
  6. Preheat the pizza oven with the pizza stone on the rack to 260°C.
  7. Stretch the pizza dough into 20cm rounds. Spread the sauce evenly around the centre of the dough leaving a 2cm border, Place the ricotta, olives, and salami onto one- half of the base.
  8. Brush the outer edges of the dough with water and pull the top half over to cover the filling. Using your fingers or a fork, press or crimp to seal the calzone.
  9. Brush the calzone with olive oil and some of the pizza sauce if desired.
  10. Once the oven is preheated, set the timer for 15 minutes. Using the pizza peel, carefully transfer the calzone onto the pizza stone. Start the timer. Bake until evenly browned. Transfer the calzone to a cooling rack. Allow to cool for a few minutes before serving.

INGREDIENTS

TOMATO PIZZA SAUCE

  • 1 can (400g) good quality tinned crushed or diced tomatoes (San Marzano DOP tomatoes are best)
  • 1 tablespoon olive oil
  • 1 tablespoon of salt
  • 1 garlic clove (optional)
  • 4-5 fresh basil leaves
  • 1 tablespoon of fresh oregano

METHOD

  1. Place all the ingredients in a bowl.
  2. Using a stick blender or a food processor, puree the ingredients just until the sauce is mixed thoroughly but still coarse (you don't want a smooth texture like passata).
  3. Taste, adjust the seasoning, your sauce is ready to be used on your pizza bases. Use immediately, alternatively store in an airtight container in the refrigerator for up to 4 days or can freeze and store for later

INGREDIENTS

FILLING (for 1 calzone)

  • 3-4 tablespoons of tomato pizza sauce (recipe below or can use store bought)
  • 50g kalamata olives 
  • 100g ricotta cheese
  • 6 large salami slices
Tags: Lunch