Pizza recipes: how to make a ricotta and prosciutto calzone

Ingredients (makes 1 large calzone plus enough dough for another day)

For the dough

1kg strong white flour

1 level tablespoon fine sea salt

2 x 7g sachets dried yeast

1 tablespoon sugar

650ml lukewarm water

For the filling

400g dry mozzarella cheese, grated

8 slices of prosciutto

400g jar pasta sauce

200g ricotta

You will need

KitchenAid or other stand mixer

A pizza stone or upturned baking tray covered in tin foil

Method

Add the yeast and sugar to the lukewarm water, mix with a fork and leave for a few minutes.

Tip the flour and salt into your mixer bowl. Attach the dough hook, turn on and mix slowly to combine the two. Give the yeast and water mixture one last stir to ensure it is thoroughly combined then slowly pour into the flour with the speed on medium. It will start to look like a thick porridge, continue to mix, making sure all the flour is combined. When the dough comes together reduce the speed down to low. Let the dough hook knead the dough for about 5-10 minutes, until you have a soft, springy dough.

Form into a smooth ball then place into a lightly oiled bowl and brush a little oil over the dough. Cover tightly with cling film and leave in a warm place for about 40-45 minutes until doubled in size.

Preheat the oven to 200C/400F/Gas 6 and put your pizza stone or baking tray onto the middle shelf.

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You will need to punch down your dough (literally!), which will remove some of the gas bubbles formed by the yeast while rising. Quickly, and quite gently push your fist down into the centre of the dough, this will make the dough collapse a lot but don’t worry, this is what you want. Remove the dough from the bowl and place on a floured surface. Knead a couple of times by hand which should release any remaining air bubbles. Cut the dough in two and put half in a zip-lock bag in the freezer. It is always worth making more dough than you actually need as the kneading and proving process can be a little time consuming. This dough freezes wonderfully, so you will now have fresh pizza dough available in only the time it takes to defrost.

Roll out the other half to a 40cm (16in) rough circle.

Leaving a lip of about an inch, cover the bottom half of the pizza circle with all of the mozzarella cheese and prosciutto slices. Pour over the tomato sauce then drop blobs of the ricotta all over.

Pull the top half of the pizza dough over the filling and seal well. Make about 5-7 slits in the top to let steam escape.

Remove your pizza stone/baking tray from the oven, carefully transfer the calzone to this (careful - the stone/baking tray will be VERY hot!) and cook in the oven until golden brown, about 25-30 minutes.

Serve with a crisp green salad and a large glass of rosé, or if you are a red wine-only drinker, Garnacha will work well too!

Find more of Beverley's recipes here. Follow her on Instagram @thelittlechelseakitchen for more inspiration.

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