Calzone with Ham Filling

For the dough, mix the yeast with 3-4 tablespoons lukewarm water until smooth and stir in 2-3 tablespoons of flour. Cover and let rest at room temperature for 30 minutes.

Pour the remaining flour onto a work surface and make a well in the center. Pour in the yeast mixture, add 2 tablespoons of olive oil and salt.

Process with 1/8 liter (approximately 1/2 cup) of lukewarm water to make a smooth dough.

Vigorously knead, form into a ball, cover and let rest in a warm place for 1 hour.

For the filling, cut the ham into strips, and the mozzarella into small cubes. Press the ricotta through a sieve and pour into a bowl. Mix with the eggs, ham, mozzarella cubes and the Parmesan. Season with salt, pepper and oregano.

Preheat oven to 225°C (approximately 425°F) and grease a baking tray with 1 tablespoon oil.

Knead the dough on a floured surface and roll out into 4 thin round pizza bases. Brush each with a little oil.

Spread the filling evenly over one side of each circle of dough, then fold in half.

Press the edges firmly to seal and brush the surface with oil. Top with tomatoes and sprinkle with grated Pecorino and chopped oregano.