Pescatarian Calzone

Total time1 hr 45 min

Prep time25 min

Cook time20 min

4.5

(16)

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Ingredients

4 servings

For the dough

1 cup warm water (105–110°f / 40–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
1 tsp granulated sugar
3 cups all-purpose flour, plus more for dusting
1 tsp fine salt
2 tbsp olive oil, plus more for the bowl

For the filling

1 ½ cups whole-milk ricotta cheese
1 ½ cups shredded mozzarella cheese
¼ cup grated parmesan cheese
½ tsp dried oregano
¼ tsp crushed red pepper flakes (optional)
4 oz sliced pepperoni or italian sausage, cooked and crumbled (optional)
Can be omitted
italian sausage
Chef's tip
Use the same amount wherever pepperoni appears.

For finishing

1 tbsp olive oil
½ tsp flaky salt or coarse sea salt

For the dipping sauce

1 can (14 oz) crushed tomatoes
2 cloves garlic, minced
1 tbsp olive oil
½ tsp dried basil
salt and pepper, to taste

Instructions

1
In a small bowl, combine the warm water, yeast, and sugar. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
2
In a large mixing bowl, whisk together the flour and fine salt. Pour in the yeast mixture and 2 tbsp olive oil, then stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6–8 minutes, until the dough is smooth, elastic, and springs back when poked. Shape into a ball, place in a lightly oiled bowl, cover with a clean kitchen towel, and let rise at room temperature for 1 hour, until roughly doubled in size.

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