Prosciutto and aubergine calzone Recipe | Food Network UK

Ingredients

• 1 package fresh pizza dough, single pizza size
• 110g prosciutto, diced small
• 1 small aubergine, skin-on, cut into 3.5cm cubes
• 1 tsp salt, plus more for seasoning
• 1 tsp freshly ground black pepper, plus more for seasoning
• 1 tbsp olive oil
• 4 garlic cloves, minced
• 1/2 tsp chilli flakes
• 1 (410g) tin fire-roasted tomatoes
• 100g ricotta, drained
• 2 large eggs
• 55g grated Parmesan
• 55g pine nuts, toasted
• 2 tsp chopped Italian parsley leaves
• 1 tsp chopped basil leaves
• 1 tsp dried oregano
• 1/4 tsp finely chopped rosemary leaves
• 100g plain flour, for work surface
• 55g cornmeal, for sprinkling on pizza peel
• 225g fresh mozzarella, sliced 1cm thick
• Special equipment: Pizza stone