This traditional calzone recipe from Fresh Off The Grid brings a classic Italian favorite right to your campsite.
The calzone originated in Naples, Italy around the 18th century, and was invented as sort of a “walk around” pizza. At the time, pizzas were very thin with damp centers that needed to be eaten at a restaurant with a fork and knife. The calzone, on the other hand, was a self-contained pocket stuffed with traditional pizza filling. It’s easy to transport and can be eaten with or without utensils. A huge plus, when it comes to camp cooking.
To make our calzones, we rolled out our dough as if we are making a pizza. On half of the dough we put a few dollops of ricotta cheese, some prosciutto, a few slices of fresh mozzarella, and chopped parsley. Then we folded the other half on top to create a half moon shape. Using one finger over the other, we sealed the outside edge and make 3 slits at the top to let out steam.
Since a calzone is thicker than a normal pizza, they can take a little longer to fully cooked (approximately 15-20 minutes). If you want, during that time you can heat up a little bit of tomato sauce to have on the side for dipping.
When finished, out comes a golden pocket of baked deliciousness, as if it came from the streets of Naples straight to your campsite!
See This Recipe In Action
Classic Calzone (makes 1 Calzone)
Equipment Used
Ingredients
- 8 oz. pizza dough
- 1 tablespoon each flour and cornmeal
- 1/4 cup ricotta cheese
- 2 oz. low moisture mozzarella, sliced or shredded
- 2 oz. sliced prosciutto (or thinly sliced salami, pepperoni, or ham)
- 1/4 cup chopped parsley
- Pinch of salt
- Optional: 1/2 cup marinara sauce, warmed
Preparation
- Place the metal triangle base on your BaseCamp stove and set the pizza stone on top. Cover with the PizzaDome and preheat to at least 450.
- Dust your cutting board with the flour & cornmeal and roll out your dough into a 10” circle using a rolling pin or water bottle.
- Spread the ricotta over one half of the pizza dough, leaving a ½”-1” border around the edge. Lay down the prosciutto followed by the mozzarella, parsley, and salt. Fold the other half of the dough over the toppings to create a half moon shape. Seal the calzone by pressing the two edges together (using a bit of water may help if the dough is dry). Cut three slits into the top of the calzone so that it can vent while cooking.
- Remove the PizzaDome lid from the stove and carefully transfer the calzone to the pre-heated pizza stone. Cook above 450 for about 15 minutes, until the crust is golden brown.
- Remove the calzone from the stove and enjoy!
