National Dish Italy: Calzone (Recipe)
In this article
Meet the calzone, the folded cousin of the pizza and one of southern Italy’s most satisfying creations. A pillow of dough is wrapped around a molten filling of cheese, tomato and whatever takes your fancy, then baked until golden and crisp. It is portable comfort food at its very best — endlessly adaptable, deeply moreish and surprisingly simple to make at home. Bring a slice of Italy to your own kitchen with this classic.
About Calzone
The calzone is a special kind of pizza in which the dough is folded over and stuffed with a generous filling. The dish hails originally from southern Italy and has since won fans the world over. Made at home it offers not only wonderful flavour but also real flexibility, since you can tailor the filling to whatever you like. Below you will learn how to prepare this Italian classic simply and deliciously, with a crust that turns golden and crisp in the oven.
Ingredients (serves 1–2)
- 250g pizza dough (fresh or from the chiller cabinet)
- 100g tomato sauce
- 150g grated mozzarella
- 100g cooked ham
- 50g mushrooms, sliced
- 1 egg yolk (optional, for glazing)
- Salt and pepper, to taste
Shopping for the ingredients
Shopping for a calzone is quick and fuss-free. The pizza dough can either be made fresh or bought ready-made, whichever suits your schedule. The base ingredients are simply tomato sauce, mozzarella and a choice of fillings to make the dish your own. Look out for fresh produce when you shop, especially the mushrooms, to guarantee the best possible flavour.
Preparing the dish
Before you start assembling the calzone, get all your ingredients ready and do a little prep. Chop the ham and the mushrooms into small pieces so they distribute evenly through the filling. The mozzarella should already be grated, ready to scatter straight on. Preheat the oven to 220°C and have everything within easy reach so the assembly goes smoothly.
Step-by-step instructions
- Roll out the pizza dough on a lightly floured surface.
- Spread the tomato sauce evenly over one half of the dough, leaving a border of about 1cm clear.
- Scatter the grated mozzarella, ham and mushrooms over the tomato sauce.
- Season the filling with salt and pepper to taste.
- Fold the other half of the dough over the filling and seal the edges carefully.
- Brush the top of the calzone with egg yolk for a golden sheen, if you like.
- Bake in the preheated oven for about 15–20 minutes, until golden and crisp.
Gluten-free / lactose-free version
Even with intolerances you can still enjoy a calzone. Simply use gluten-free dough, which is now widely available in supermarkets, and the dish works perfectly for anyone avoiding gluten. For a lactose-free version there are excellent lactose-free cheeses as well as suitable alternatives to the tomato sauce. Just check that every other ingredient is gluten- or lactose-free too.
Tips for vegans and vegetarians
Vegans and vegetarians need not miss out on a calzone at all. Replace the ham with vegan sausage or vegetables such as peppers and courgettes, much as you might in a hearty Peperonata. Swap the mozzarella for vegan cheese, and the dish stays just as indulgent. Tomato sauce is usually vegan, but do check the label to make sure no animal-derived additives have crept in.
More tips and tricks
For an especially crisp calzone, roll the dough out a touch thinner. A handy trick is to wet your hands slightly when sealing the edges, which helps the dough grip and stay closed during baking. Once it comes out of the oven, let the calzone rest for a few minutes before slicing so the flavours have time to settle and the filling firms up nicely.
Adapting the recipe to your taste
The calzone is wonderfully flexible and easy to adapt to suit you. Fancy a bit of heat? Add a little chilli or some peperoni. You can also experiment with different cheeses to vary the flavour, or take a cue from a classic Pizza Margherita and keep things gloriously simple. The tomato sauce can even be swapped for a white sauce or a homemade pesto for a fresh twist.
Ingredient substitutions
If you do not care for, or cannot tolerate, certain ingredients, there are plenty of alternatives. Replace the ham with turkey or beef if you would rather avoid pork. In place of the mushrooms you could use other fungi or vegetables such as spinach and artichokes. When it comes to the filling, your creativity is the only limit — a generous spoonful of Pesto alla Genovese makes a lovely base, too.
Drink pairing ideas
A good calzone deserves an equally good drink alongside it. A full-bodied red wine or an Italian beer complements the flavours beautifully. For an alcohol-free option, reach for a fruity lemonade or some sparkling water with slices of lemon. A light white wine can also pair very well, depending on what you have used in the filling.
Serving and presentation ideas
An appealing presentation lifts the whole experience to another level. Serve the calzone on a large wooden board and garnish it with fresh herbs such as basil or oregano. A small side salad with a light dressing makes a wonderful accompaniment. Cut the calzone into halves or quarters so every guest can help themselves easily, perhaps alongside a crisp Insalata Caprese.
A bit of history
The calzone has its roots in the regions of Abruzzo and Puglia in southern Italy. The name “calzone” means “trouser” or “trouser leg” in Italian, a nod to the folded-over shape of the dough. It was originally devised as a portable lunch for workers, easy to carry and eat on the go. Today it is a much-loved dish in pizzerias the world over and a fine ambassador for Italian cuisine.
More recipe ideas
Summary: Calzone
The calzone is a versatile and delicious dish that is easy to put together at home. With just a few ingredients and a little imagination, this Italian classic can be adapted to personal taste at any time. Whether you keep it traditional, make it gluten-free, go fully vegan or get experimental, the possibilities are almost endless. Give it a try and bring a little piece of Italy into your own kitchen.
