I added some dried salami, known as soppressata salami. It added another dimension of flavor to this open-faced calzone, giving it a nice spicy kick.
In case you're not familiar with a calzone pizza, it's basically pizza dough pocket filled with cheese, and sometimes stuffed with cured meats or cooked meat (beef, sausage, etc.) if desired. The edges are sealed and the calzone is baked or fried until golden brown. Similar to frozen hot pockets you may find in supermarkets.
I served it as the appetizer for everyone to munch on while I was getting dinner ready and was quickly gobbled up. Next time, I think I may serve this for dinner instead, adding a green vegetable salad and call it a day!
We have pizza ideas and can show you how to make a pizza as well. If you omit the salami, you may want to add this open-faced calzone to your list of "meatless" meals too! Enjoy and have a great day!
Open-Faced Calzone with Salami
- 1 pizza dough
- 1/4 pound Italian dry salami- chopped
- 1 (15 ounce) ricotta cheese
- 2 Tbsp. grated Parmigiano-Reggiano cheese
- 2 cups part-skim shredded mozzarella
- 2 Tbsp. extra-virgin olive oil
- cooking spray
Preheat oven to 350 degrees.
Place pizza dough in a bowl and cover with clear wrap. Leave it on your counter to warm up for at least one or more hours, allowing the dough to rise.
On a cutting board with some flour, work the dough with your hands or with a rolling pin to shape into a rectangular shape to fit a large 18 x 12 cooking sheet.
Pour 1 tablespoon of olive oil over the flattened dough. With the back of the spoon, spread the olive oil all over the entire dough. If you need to add more, add a second tablespoon. Bake in oven for about 10 to 12 minutes, until the pizza dough is cooked half way (not brown).
Remove the pizza dough from oven. Raise oven temperature to 450 degrees.
Spread an even layer of ricotta cheese onto dough. Scatter parmigiano cheese and salami pieces.
Lastly, scatter an even layer of shredded mozzarella on top.
Serves 6 to 8