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Le Chaudron recipe
Calzone jambon ricotta
Ham and ricotta calzone
⏱ 40 minServes 2Medium740 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
1pizza dough, 250 g (9 oz)
250 g (9 oz)ricotta
4 slicescooked ham
150 g (5 oz)mozzarella
150 g (5 oz)tomato sauce
40 g (1½ oz)grated Parmesan
1egg yolk
2 tbspolive oil
1 tspdried oregano
½ tsppepper
- 1 pizza dough, 250 g (9 oz)
- 250 g (9 oz) ricotta
- 4 slices cooked ham
- 150 g (5 oz) mozzarella
- 150 g (5 oz) tomato sauce
- 40 g (1½ oz) grated Parmesan
- 1 egg yolk
- 2 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 220 °C (425 °F) fan: a calzone is closed and thicker, so it bakes a little cooler than a flat pizza, but longer.
- Mix the 250 g (9 oz) of ricotta with the grated Parmesan, oregano and pepper into a smooth, creamy filling. Cut the ham into strips.
- Roll the pizza dough into a 30 cm (12 in) round, then fill only one half, leaving a 2 cm (¾ in) border for sealing.
- Spread that half with the seasoned ricotta, ham strips and torn mozzarella, without overfilling so you can close it.
- Fold the empty half over the filling and pinch the edges firmly with your fingertips, then roll the edge over itself to seal the turnover.
- Brush the top with beaten egg yolk, cut two small vents with a knife and bake for 18 to 20 minutes at 220 °C (425 °F), until the calzone is deep golden. Serve with warm tomato sauce.
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