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Substitute favorite pizza toppings in place of this traditional filling.

2    cups shredded whole-milk semisoft mozzarella cheese (about 6 ounces)
2    cups fresh ricotta cheese (about 1 pound)
1/2    cup grated Parmesan cheese (about 1 ounces)

    Pizza dough

    Extra-virgin olive oil for brushing crust

    Seasoned Tomato Pulp

5     ounces prosciutto or salami, slivered
2    tablespoons roasted garlic (or 2 teaspoons minced fresh garlic)
1 1/2    teaspoons minced fresh oregano, or 1/2 teaspoon crumbled dried oregano
    salt and freshly ground black pepper

Combine mozzarella, ricotta, and 1/4 cup Parmesan in bowl.

Divide dough into 4 equal pieces. Stretch each piece into 8-inch round and place on oiled ventilated pans or pizza screens, or cornmeal-dusted pizza peel.  Brush dough all over with olive oil.  Cover half of each round with one-fourth of cheese mixture, leaving 1/2-inch border around edges.  Distribute tomato pulp, prosciutto or salami, garlic, basil or parsley, and oregano over cheese.  Sprinkle with salt and pepper.  Fold uncovered sides over filling and press dough edges together to seal.  Brush with olive oil.

Bake 500°F until crusts are golden, about 10 minutes.

Remove calzone to wire rack and let stand for 2 minutes, then transfer to plates and brush with oil.  Sprinkle with remaining Parmesan and serve hot (to share, cut each calzone in half with a serrated knife.)

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