Prosciutto and Ricotta Calzone

On a lightly floured surface, flatten the pizza dough into a round shape about 8-9 inches wide and 1/8 inch thick. Use a rolling pin for best results. Ensure the edges are not thicker than the center.

Lay half of the dough with two slices of prosciutto, followed by about 4 tablespoons of ricotta cheese. Season the ricotta with black pepper and cayenne pepper. Top with two ounces of mozzarella cheese and one tablespoon of grated Parmesan cheese.

Moisten the edge of the dough with a damp fingertip. Fold the dough over the filling, stretching it slightly to meet the other side. Press the edges together firmly to seal, then crimp the edges with your fingers to ensure a secure closure.

Using the tip of a knife, cut three small slits on the top of the calzone to allow steam to escape during baking.

Sprinkle a teaspoon of cornmeal onto a baking sheet to prevent sticking and add texture. Transfer the calzone onto the prepared baking sheet. Brush the top with an egg wash (one egg beaten with two teaspoons of water) and sprinkle with grated Parmesan cheese.

Bake in a preheated oven at 500°F (260°C) for about 15 minutes, or until the calzone is beautifully browned and the cheese is melted and bubbly.

Remove the calzone from the oven and let it rest on the baking sheet for at least 10 minutes before slicing or serving. This allows the filling to set and prevents it from being too runny.