Eggplant Calzone Pizza

Ingredients:

• 1 fresh pizza base
• 1 small eggplant, peeled and cut into 4cm cubes.
• 100 g prosciutto, cut into small cubes
• 1 teaspoon salt, plus a little more for seasoning
• 1 teaspoon crushed black pepper, plus more for seasoning
• 1 tbsp. l. olive oil
• 4 cloves garlic, finely chopped
• 1/2 tsp red pepper flakes
• 1 (400 gr.) can fried tomatoes
• 1/2 cup ricotta, drained
• 2 large eggs
• 1/4 tbsp. grated parmesan
• 1/4 cup toasted pine nuts
• 2 tsp chopped parsley leaves
• 1 tsp chopped basil leaves
• 1 teaspoon dried oregano
• 1/4 tsp finely chopped rosemary leaves
• 1/2 cup flour, for dusting
• 1/4 cup cornmeal, for breading
• 225g fresh mozzarella, sliced ​​into 1/2-inch thick slices

Preparation:

1. Remove the pizza dough and let it rest on a lightly floured surface.
2. Preheat the oven to 260°C (400°F). Place the pizza stone on the bottom rack to preheat.
3. Place the prosciutto in a large nonstick skillet and cook until crispy. Remove to a plate.
4. Season the eggplant with salt and pepper. Add olive oil to the saucepan and sauté the eggplant, covered, over medium heat for 5-6 minutes. Add the garlic and red pepper flakes. Sauté for another 2-3 minutes, being careful not to burn the garlic. Add the tomatoes and season with salt and pepper to taste. Let the sauce simmer until all the excess liquid has evaporated, 6-8 minutes. Remove from heat and let cool.
5. In a small bowl, combine the ricotta, 1 egg, Parmesan, pine nuts, 1 teaspoon salt and 1 teaspoon pepper, parsley, and basil. Gently fold the ricotta mixture into the eggplant.
   
   In a separate bowl, beat one egg well with 1 teaspoon of water.
6. Knead the dough a few times on a floured surface and add dried oregano and rosemary. Divide the dough in half and roll one half into an oval 12-14 inches long and 8 inches wide. Place the dough on a pastry peel dusted with cornmeal and spread half the ricotta-eggplant mixture over the oval, leaving a 2-inch border. Top with 3 slices of mozzarella and sprinkle with half the prosciutto.
7. Fold the dough in half and pinch the edges. Brush with egg wash, sprinkle with a pinch of coarse salt, and transfer from the peel to the hot pizza stone.
8. Repeat with the other half of the dough and ingredients. Bake for 15-18 minutes until golden brown. Remove from the oven and let rest for 5-10 minutes. Serve hot!