Epic Ham and Cheese Calzone
Stuffed full of buttery, rich Fontina cheese and savory rosemary ham this easy calzone recipe is perfect for Ooni Pizza Ovens, indoors on a baking steel or in any outdoor pizza oven. This is a homemade calzone that's never soggy and easy to make and bake. Most importantly it tastes absolutely delicious. This classic combination of ham and cheese in a perfect, glossy, golden brown crust tastes like the best flavor of Hot Pockets ever invented. The epic rosemary ham and Fontina cheese calzone stands on it's own, but if you need something to dip, a little spicy mustard or even ranch doesn't feel out of place here.
Servings: 1 Calzone
Ingredients
- 3 ounces Rosemary Ham
- 4 ounces Fontina Cheese
- 1 250 gram dough ball Pizza Dough
Instructions
- Begin heating your Ooni Pizza Oven on high heat. A full pre-heat of any outdoor pizza oven will take at least 30 minutes on high heat for proper baking and crispy bottomed pizza.
- Slice the sliced rosemary ham into thin strips, about 1/4 inch wide, keep chilled till ready to fill the calzone. Thickly shred the Fontina cheese and keep chilled till ready to fill the calzone.
- When your Ooni Pizza Oven is fully heated stretch the pizza dough to about 12-13 inches. After your dough is stretched turn your pizza oven down to low to let the heat temper while you top the pizza.
- Add 1/3 of the shredded cheese to the center of the stretched dough in a line leaving about 1 inch of room between the edge of the dough and the cheese. Top with half of the strips of rosemary ham followed by an additional 1/3 of the shredded cheese a few cranks of freshly ground black pepper, the remaining ham, and the remaining 1/3 of shredded cheese.
- Turn the heat on your Ooni Pizza Oven to medium low and take the temperature of the stone aiming for for 650F in the center. When the stone has reached the proper temperature load the calzone keeping as close as possible to the oven opening. Look for the dough to puff into a high domed appearance with a golden brown crust with some spots of char on both the top and bottom of the calzone.
- When fully baked carefully remove the calzone from the oven and let rest on a wire rack. Brush the top of the calzone generously with extra-virgin olive oil. Let rest 2-3 minutes before slicing on parchment lined baking sheet or pizza peel.