*  Exported from  MasterCook  *
 
                      CALZONE WITH SUN-DRIED TOMATOES
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Italian                          Pizza
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Deep-Dish Pizza Dough
    1       tb           Oil from sun-dried tomatoes
    1       md           Onion, finely chopped
    1                    Clove garlic, minced
                         Or pressed
    1       c            (8 oz) ricotta cheese
      1/4   c            Chopped sun-dried tomatoes
    2       tb           Chopped fresh parsley
      1/4   lb           Sliced prosciutto or dry
                         Salami, cut into strips
    2       c            (1/2 lb) shredded whole-
                         Milk mozzarella cheese
                         Cornmeal (for baking sheet)
                         Olive oil
 
   1. Prepare Deep-Dish Pizza Dough and let it rise.
   
   2. While dough rises, prepare filling. In a medium frying pan heat tomato
   oil over moderate heat; add onion and cook, stirring often, until soft but
   not browned. Mix in garlic, then remove from heat.
   
   3. In a medium bowl mix ricotta cheese with dried tomatoes and parsley;
   stir in cooked onion mixture.
   
   4. Divide dough into two equal portions. Roll each half out on a floured
   suface to a 12-inch circle. Spread half of the ricotta filling over half of
   each circle of dough, leaving about a 1/2-inch margin.
   
   5. Sprinkle half of each circle with half of the prosciutto strips and 1
   cup of the mozarella cheese. Fold circles in halves over filling,
   moistening and pinching edges together (or pressing with tines of a fork)
   to seal.
   
   6. Preheat oven to 450~ F. Sprinkle a large, greased baking sheet lightly
   with cornmeal. Place calzone well apart on prepared baking sheet. Let rise
   until puffy (12 to 15 minutes). Brush tops lightly with olive oil, then
   serve hot.
  
 
 
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