Servings<\/span>4<\/p>servings<\/span><\/div><\/span>Prep time<\/span>20<\/p>minutes<\/span><\/div><\/span>Cooking time<\/span>15<\/p>minutes<\/span><\/div><\/span>Calories<\/span>650<\/p>kcal<\/span><\/div><\/div><\/div>Pizza Vesuvio is a traditional Italian dish that merges characteristics of pizza and calzone, originating from the Naples region. This distinctive creation showcases a half-folded pizza, resembling Mount Vesuvius, with one side open and the other sealed, containing a delectable filling. The Pizza Vesuvio recipe entails the preparation of dough, comprising all-purpose flour, warm water, active dry yeast, sugar, salt, and olive oil. The toppings and filling comprise tomato sauce, mozzarella cheese, ham, salami, artichoke hearts, ricotta cheese, fresh basil leaves, dried oregano, salt, freshly ground black pepper, and olive oil. The dough is kneaded for approximately 10 minutes, then allowed to rise in a warm location for 1 hour. The pizza is subsequently preheated on a pizza stone or baking sheet, assembled, and baked for 12-15 minutes until golden, with the cheese bubbling and slightly browned. The dish can be tailored with ingredients such as saut\u00e9ed mushrooms, olives, or roasted peppers.<\/p>
Ingredients<\/h3>- For the Dough<\/strong><\/li>
- <\/span>
250 g all-purpose flour<\/span><\/p><\/li>- <\/span>
150 ml warm water<\/span><\/p><\/li>- <\/span>
1 teaspoon active dry yeast<\/span><\/p><\/li>- <\/span>
1 teaspoon sugar<\/span><\/p><\/li>- <\/span>
1 teaspoon salt<\/span><\/p><\/li>- <\/span>
2 tbsp olive oil<\/span><\/p><\/li>- For the Toppings and Filling<\/strong><\/li>
- <\/span>
100 g tomato sauce<\/span><\/p><\/li>- <\/span>
150 g mozzarella cheese, shredded<\/span><\/p><\/li>- <\/span>
100 g cooked ham, thinly sliced<\/span><\/p><\/li>- <\/span>
50 g salami, thinly sliced<\/span><\/p><\/li>- <\/span>
50 g artichoke hearts, sliced<\/span><\/p><\/li>- <\/span>
50 g ricotta cheese<\/span><\/p><\/li>- <\/span>
Fresh basil leaves<\/span><\/p><\/li>- <\/span>
Dried oregano<\/span><\/p><\/li>- <\/span>
Salt and freshly ground black pepper<\/span><\/p><\/li>- <\/span>
Olive oil, for brushing<\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>- Prepare the Dough<\/strong><\/li>
- In a small bowl, dissolve the sugar and yeast in warm water. Let it sit for about 5 minutes until frothy.<\/li>
- In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.<\/li>
- Mix until a dough forms. Transfer to a floured surface and knead for about 10 minutes until smooth and elastic.<\/li>
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.<\/li>
- Preheat the Oven<\/strong><\/li>
- Place a pizza stone or baking sheet in the oven and preheat to 250\u00b0C (482\u00b0F) for at least 30 minutes.<\/li>
- Assemble the Pizza Vesuvio<\/strong><\/li>
- Punch down the risen dough and divide it into two equal portions.<\/li>
- On a floured surface, roll out each portion into a circle about 25 cm (10 inches) in diameter.<\/li>
- Spread a thin layer of tomato sauce over the entire surface of each dough circle.<\/li>
- On one half of each circle, layer half of the mozzarella, ham, salami, artichoke hearts, and dollops of ricotta. Season with salt, pepper, and a sprinkle of dried oregano.<\/li>
- Fold the other half of the dough over the filling to form a half-moon shape. Press the edges firmly to seal.<\/li>
- On the top surface of the folded dough, spread a thin layer of tomato sauce and sprinkle with the remaining mozzarella.<\/li>
- Bake<\/strong><\/li>
- Carefully transfer the assembled pizzas onto the preheated pizza stone or baking sheet.<\/li>
- Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.<\/li>
- Serve<\/strong><\/li>
- Remove from the oven and let cool slightly.<\/li>
- Garnish with fresh basil leaves and a drizzle of olive oil before serving.<\/li><\/ul><\/div>
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Notes<\/h3>\n\t\t\t\t\t- Dough Preparation –<\/strong> For a more flavorful crust, prepare the dough a day in advance and let it rise slowly in the refrigerator.<\/li>
- Filling Variations –<\/strong> Feel free to customize the filling with ingredients like saut\u00e9ed mushrooms, olives, or roasted peppers to suit your taste.<\/li>
- Baking Tip –<\/strong> If you don’t have a pizza stone, use an inverted baking sheet preheated in the oven to mimic the effect.<\/li><\/ul>\n\t\t\t\t<\/div>
![\"Pizza](\"https:\/\/storage.googleapis.com\/world-travel-guide\/2024\/08\/Pizza-VESUVIO-Italian-National-Food-By-Travel-S-Helper-800x530.jpg\")
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