Ember Calzone with Ham and Mozzarella

Calzone cut open with melted cheese

A calzone is pizza you can hold. The Ember seals the edge quickly so the filling stays molten inside.

Ingredients (makes 2)

  • 2 pizza dough balls (about 250g each)
  • 80g tomato sauce
  • 150g mozzarella, grated
  • 80g cooked ham, sliced
  • Olive oil, for brushing
  • Dried oregano

Method

  1. Preheat the Ember until the stone is hot.
  2. Stretch each dough into an oval. Spoon sauce on one half, add mozzarella and ham, leave a clean border.
  3. Fold over, pinch and crimp the edge firmly. Brush lightly with oil and dust with oregano.
  4. Launch carefully. Bake until deep golden, turning so both sides colour. Rest 2 minutes before cutting.

Tip: Cut a tiny steam vent on top so the pocket does not burst.