Calzone – an Italian crescent-shaped pie with a filling inside, which, in fact, is a kind of pizza. Traditionally calzone is baked in the oven, and mozzarella is used for the filling, tomatoes, salami, ham or vegetables, ricotta, parmesan or peccorino, as well as eggs. Its various options also include other typical pizza ingredients. This is delicious, juicy and fragrant calzone with eggplant, prosciutto and walnut не оставит равнодушным. 
Time: 40 мин. Complexity: easy Servings: 2 – 4 The recipes use volumetric measuring containers of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 fresh pizza base
- 1 small eggplant, peeled, diced with side 4 cm.
- 100 gr. prosciutto cut into small cubes
- 1 tsp salt, plus a small amount for seasoning
- 1 tsp crushed black pepper, plus a small amount for seasonings
- 1 tbsp. l olive oil
- 4 garlic cloves, finely chopped
- 1/2 tsp red pepper flakes
- 1 (400 gr.) Can of fried tomatoes
- 1/2 tbsp. ricotta, drain the liquid
- 2 large eggs
- 1/4 Art. grated parmesan
- 1/4 Art. roasted pine nuts
- 2 tsp chopped parsley leaves
- 1 tsp chopped basil leaves
- 1 tsp dried oregano
- 1/4 tsp finely chopped rosemary leaves
- 1/2 tbsp. flour, powder
- 1/4 Art. cornmeal, breading
- 225 gr. fresh mozzarella, sliced a little thick more than a centimeter
Recipes with similar ingredients: yeast dough, eggplant, prosciutto, fried tomatoes, ricotta cheese, mozzarella cheese, parmesan cheese, pine nuts, red flakes, parsley, oregano, rosemary, basil
Recipe preparation:
- Take out the pizza dough and let it rest on slightly dusted surface.
- Preheat the oven to 260 ° C. Lay a stone for pizza to the bottom shelf to warm it up.
- Put the prosciutto in a large non-stick saucepan and fry until the ham becomes crispy. Clean on a plate.
- Season the eggplant with salt and pepper. Add to stewpan olive oil and fry the eggplant under the lid over medium heat within 5-6 minutes. Add the garlic and red pepper flakes. Fry for about 2-3 minutes, make sure that the garlic does not burned out. Add tomatoes and season with salt and pepper to taste. Let the sauce boil so that all excess liquid is gone, 6-8 minutes. Remove from heat and let cool.
- In a small bowl, mix ricotta, 1 egg, parmesan, cedar nuts, 1 tsp. salt and 1 tsp. pepper, parsley and basil. Neatly combine ricotta mixture with eggplant. In a separate bowl, it’s good beat one egg with 1 tsp. water.
- Knead the dough several times on a floured surface and add dried oregano and rosemary to it. Cut the dough in half and roll 1 part into an oval 30-35 cm. in length and 20 cm. in width. Place the dough on a baking spade sprinkled with corn flour, and distribute half the ricotta mixture with eggplant on half of the oval, leaving 5 cm from the edges. Put 3 slices on top mozzarella and sprinkle with half prosciutto.
- Fold the dough in half and pinch the edges. Lubricate with egg grease, sprinkle with a pinch of coarse salt and move with shovels on a hot stone for baking pizza.
- Repeat with the second half of the dough and ingredients. Bake for 15-18 minutes until golden brown. Remove from oven and let stand for 5-10 minutes, serve hot!
