Spinach and Prosciutto Burrata Calzone
halfbakedharvest.com · 2017 · Original
Calzoneinferred from the title
DietNot vegetarian: prosciutto.
Against 5,130 pizza recipes
Calzone style, one of 135 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Calzone (Naples): pizza dough folded over ricotta, mozzarella and fillings and sealed; baked or fried
Tradition: 58 to 68% hydration · 450 to 550°F bake (this recipe: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
450°F / 232°C
Bake time
20 to 25 min
Oven
home standard
Surface
stone
Ingredients (6)
- cheese othershredded fontina cheese1 cup · 113g
- cheese othercrumbled goat cheese1/2 cup · 56.5g
- oilextra virgin olive oil2 tbsp · 27.2g
- saltKosher salt and peppern/a
- sauce tomato1 pinch crushed red pepper flakesn/a
- cheese other2 small/medium balls burrata cheesen/a
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefresh baby spinach2 cup · 400g
- over cheese½ cup jarred roasted red peppers1/2 cup · 100g
- over cheeseprosciutto2 oz · 56.7g
- over cheese2 cloves garlic
- over cheesechopped fresh rosemary1 tbsp · 12.5g
- over cheesezest from 1/2 a lemon
- post bakearugula for serving
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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