Calzone Recipe
This recipe is for making Pizzaioli from the Roman, Sicilian and Naples calzone. It originated in Naples in the 18th century.
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Cooking tools:
- Rolling pin
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Baking sheet
- Oven
Ingredients
- 450 grams (15.7 oz) Pizza dough
- 2 cloves Garlic
- 200 ml Tomato paste
- 1 tbsp Olive oil
- 30 grams (1 oz) Sundried tomatoes
- ½ Small bunch basil
- 4 slices Parma ham
- 60 grams (2 oz) Mozzarella
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