Chef Michel Roux' Calzone

Earthy, nutritious and, yes, sublime.  From Chef Michel Roux, in his glorious book, pastry, savory and sweet. 

• 10 1/2 oz (320g) pizza dough
• 7 oz (200g) cherry tomatoes, whole or halved, depending on size
• 7 oz (200g) sliced cooked ham, cut into 1 1/4-inch (3 cm) squares
• 40 small basil leaves
• 4 tablespoons (60ml) extra virgin olive oil
• Salt and freshly ground pepper
• Scant 1 cup (200g) ricotta

Method For the filling, put the cherry tomatoes in a bowl with the ham and basil.  Drizzle over the olive oil, season lightly, and mix gently.  Let marinate for about 20 minutes.  just before shaping the calzone, crumble in the ricotta, and toss gently. Preheat the oven (preferably non-fan) to 400°F/200°C.  On a lightly floured counter, roll out half the pizza dough to an 8-inch (20-cm) diameter disk.  Lightly flour the dough, then roll it loosely over the rolling pin and unroll it onto a baking sheet.  Dip your finger-tips in a little flour, then push the dough outward to make a round, evenly thin base. Spoon half the filling over one half of the base, leaving a 3/4 inch (2cm) margin.  Brush the border with cold water and fold one half of the dough over the other, then press the edges together with your fingertips.  Now, pushing the filling into the center as you go, pinch the dough between your thumb and index finger, turning it 90° every inch to braid and seal the border. Use the other portion of dough and remaining filling to make a second calzone.  Bake for 20 minutes, then immediately slide onto a wire rack using a spatula.  Cut each calzone in half and serve immediately. Makes 2; to serve 4 Reprinted with permission from ©Michel Roux, Pastry Savory & Sweet, published by John Wiley & Sons, Inc. click for book review more bread recipes      more pizza recipes       more chef and cookbook bread recipes       main chef and cookbook recipe page

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