The recipes

Neapolitan Calzone (with Mozzarella di Bufala Campana PDO)


The recipe


Pizza dough
Mozzarella di Bufala Campana: 200 g
Salami cut into cubes: 150 g
Ricotta: 150 g
Pepper: to taste
Basil: to taste
Two tablespoons of grated pecorino cheese
Extra-virgin olive oil: to taste
One tablespoon of chopped tomatoes

Stretch the dough on the pastry board and form it into one or more discs that are not too thin; distribute the mozzarella, the salami, the grated cheese, the crumbled ricotta and the shredded basil onto half of each disc; sprinkle with pepper and dress with oil; cover by folding over the empty halves of the discs, join the edges well, spread over a spoonful of chopped tomatoes and bake for about 30 minutes in the oven preheated at 200 degrees.

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