Danish Prosciutto and Rocket Calzone

Denmark's contribution to the Euro 2024 pizza series is actually a calzone - a folded pizza pocket stuffed with melted mozzarella, then opened up and filled with prosciutto, peppery rocket, and cherry tomatoes. The contrast between the warm, cheesy interior and the fresh, cool toppings is brilliant.

The technique is different from a standard pizza. You fold the dough over the mozzarella, bake it as a half-moon, then open it up like a book and fill it with the fresh ingredients. It is somewhere between a pizza and an open sandwich, and it is far more satisfying than either.

Ingredients

• 1 pizza dough ball
• Flour for dusting
• 100g fresh mozzarella, torn
• 20g wild rocket
• 3 slices prosciutto
• 5 cherry tomatoes, quartered
• Olive oil
• Salt and pepper

Method

1. Fire your pizza oven to 400-450 degrees.
2. Stretch the dough to about 12 inches on a well-floured surface.
3. Scatter the mozzarella over one half of the dough, then fold the other half over to create a half-moon shape. Press the edges gently to seal.
4. Slide into the oven and cook for 60-90 seconds, turning frequently until the outside is blistered and golden and the mozzarella inside has melted.
5. Remove from the oven and carefully open the calzone. Drizzle with olive oil, then fill with the rocket, prosciutto, and cherry tomatoes. Season with salt and pepper and drizzle with a little more olive oil.