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PizzaDome Cookbook: Classic Calzone

July 11, 2017
 

This traditional calzone recipe from Fresh Off The Grid brings a classic Italian favorite right to your campsite.

The calzone originated in Naples, Italy around the 18th century, and was invented as sort of a “walk around” pizza. At the time, pizzas were very thin with damp centers that needed to be eaten at a restaurant with a fork and knife. The calzone, on the other hand, was a self-contained pocket stuffed with traditional pizza filling. It’s easy to transport and can be eaten with or without utensils. A huge plus, when it comes to camp cooking.

To make our calzones, we rolled out our dough as if we are making a pizza. On half of the dough we put a few dollops of ricotta cheese, some prosciutto, a few slices of fresh mozzarella, and chopped parsley. Then we folded the other half on top to create a half moon shape. Using one finger over the other, we sealed the outside edge and make 3 slits at the top to let out steam.

Since a calzone is thicker than a normal pizza, they can take a little longer to fully cooked (approximately 15-20 minutes). If you want, during that time you can heat up a little bit of tomato sauce to have on the side for dipping.

When finished, out comes a golden pocket of baked deliciousness, as if it came from the streets of Naples straight to your campsite!

See This Recipe In Action

Classic Calzone (makes 1 Calzone)

Equipment Used

Ingredients

  • 8 oz. pizza dough
  • 1 tablespoon each flour and cornmeal
  • 1/4 cup ricotta cheese
  • 2 oz. low moisture mozzarella, sliced or shredded
  • 2 oz. sliced prosciutto (or thinly sliced salami, pepperoni, or ham)
  • 1/4 cup chopped parsley
  • Pinch of salt
  • Optional: 1/2 cup marinara sauce, warmed

Preparation

    1. Place the metal triangle base on your BaseCamp stove and set the pizza stone on top. Cover with the PizzaDome and preheat to at least 450.
    2. Dust your cutting board with the flour & cornmeal and roll out your dough into a 10” circle using a rolling pin or water bottle.
    3. Spread the ricotta over one half of the pizza dough, leaving a ½”-1” border around the edge. Lay down the prosciutto followed by the mozzarella, parsley, and salt. Fold the other half of the dough over the toppings to create a half moon shape. Seal the calzone by pressing the two edges together (using a bit of water may help if the dough is dry). Cut three slits into the top of the calzone so that it can vent while cooking.
    4. Remove the PizzaDome lid from the stove and carefully transfer the calzone to the pre-heated pizza stone. Cook above 450 for about 15 minutes, until the crust is golden brown.
    5. Remove the calzone from the stove and enjoy!