there’s just something fun & rewarding about making pizza at home, and while these are calzones, i’m lumping them into that same category.  

this is definitely a weekend meal, it takes a little bit of prep time, but the end result pairs well with an evening at home on the couch and a good movie.

we’ve already professed our love for roasted broccoli all over this blog, but let me tell you about this crispy prosciutto….salty & delightful.  try it. you’ll be hooked!

adapted from guy’s big bite (makes 2 BIG calzones, 4 servings)

1 head broccoli, cut into florets
salt & freshly ground pepper
about 1 tablespoon extra virgin olive oil, to coat broccoli
1 ball fresh pizza dough
1/4 lb prosciutto, sliced thin, then cut in a small dice
1 tablespoon extra virgin olive oil
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 14.5oz can fire roasted tomatoes
1/2 cup ricotta cheese, drained
2 large eggs
1/2 cup toasted pine nuts
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon water
1 teaspoon dried oregano
1/2 teaspoon fresh rosemary, finely chopped
handful of flour for work surface
handful of corn meal for pizza peel
2 cups mozzarella cheese, shredded

1. preheat the oven to 425°.  put the pizza stone in the oven to preheat as well. line a baking sheet with aluminum foil (saves your cleanup) & place broccoli on in a single layer.  toss to coat, or spray, with olive oil and sprinkle with salt & freshly ground pepper.  roast in the oven for 15 minutes, or until the tips of the broccoli florets turn golden brown. remove from oven & let cool slightly.

2. remove the pizza dough from packaging & let rest on a lightly floured work surface. bump the oven temperature up to 500° and reposition the pizza stone if necessary.

3. in a large nonstick saute pan, over medium high heat, add the prosciutto & cook until crisp. remove from the pan & set aside. add olive oil to the pan & toss in the minced garlic and red pepper flakes. cook just until fragrant, don’t brown or burn the garlic. add the tomatoes, season with salt & pepper, and let sauce reduce until the excess liquid is gone. it’ll take about 6-8 minutes. remove from heat & allow to cool a little.

4. in a medium mixing bowl, combine the ricotta, 1 of the eggs, pine nuts, salt & pepper, parsley and basil. add the broccoli & tomato sauce and stir to combine. in another, this time small, bowl make the egg wash with the other egg and 1 teaspoon of water. beat well with a fork.

5. sprinkle the oregano & rosemary on top of the pizza dough. knead to distribute the herbs. cut the dough in half & roll each piece into a 12 x 8 inch oval. put each piece of dough on a pizza peel that has been sprinkled with cornmeal. that will help slide the calzones onto the pizza stone.

6. add half of the tomato sauce mixture to each oval, on one half & leaving about 2 inches around the edge of the dough. top each oval with 1 cup of mozzarella & sprinkle with half of the prosciutto. fold the dough over & roll a little to seal it. brush each calzone with egg wash & sprinkle a pinch of kosher salt on top of each.

7. bake for 16-18 minutes, or until golden brown. remove from the oven & let sit for at least 5-10 minutes before serving. if you cut into them any sooner than this, you’ll lose all the insides. it’ll be hard, but exercise your patience!{and now i’m hungry)