Calzone with Ricotta, Yellow Tomato, and Pancetta
- 2 teaspoons extra virgin olive oil
- ¾ cup small-diced pancetta
- ½ cup small-diced yellow onions
- 2 tablespoons minced garlic
- 2 cups chopped fresh yellow tomatoes
- 1 sprig rosemary
- ½ teaspoon plus ½ teaspoon kosher salt
- 1½ cups ricotta
- ½ cup shredded mozzarella
- ¼ cup grated Parmigiano-Reggiano
- All-purpose flour for dusting, as needed
- 4 Pizza Dough balls , room temperature
Instructions:
I like fresh yellow tomatoes for my calzone sauce because they’re slightly lower in acid than red ones, a little sweeter, and when they’re broken down in the sauce I think they taste better with the ricotta and mozzarella cheeses.
- Place a pizza stone on the middle rack in the oven and preheat to 475°F.
-  Heat the olive oil in a medium saucepan over medium heat. Add the pancetta and sauté for 5 minutes to render the fat, stirring occasionally to prevent burning.
- Add the onions and garlic and sweat them for 5 minutes. Add the tomatoes and rosemary and cook for 10 minutes. Lower the heat and simmer for 30 minutes.
- Remove the rosemary sprig and stir in ½ teaspoon salt. Remove sauce from heat and set aside at room temperature.
-  In a small mixing bowl, combine the cheeses and remaining ½ teaspoon salt.
-  On a lightly flour-dusted work surface, roll out each dough ball into an 8-inch circle. Dust with flour as needed to prevent sticking. Leaving ½ inch around the edges for sealing, spoon ¼ of the cheese mixture onto one half of each circle and top with 1 tablespoon tomato sauce.
- Fold each calzone, creating a half-moon shape. Press the edges together to seal. Brush the tops with a small amount of the yellow tomato sauce to create a nice crust.
- Bake the calzones on the pizza stone until golden brown; approximately 12–15 minutes. Reheat the remaining yellow tomato sauce and serve it on the side.