Recipe: Filled Turnovers (Calzone)

`INGREDIENTS:`
Basic Pizza Dough	2 cups (about 8 ounces) shredded fresh mozzarella cheese	2 cups (about 1 pound) ricotta cheese
1/2 cup (about 2 ounces) freshly grated Parmesan cheese	cornmeal, if using a pizza peel	about 1/2 cup olive oil, preferably extra-virgin
1 cup peeled, seeded, chopped, and well-drained vine-ripened or canned Italian plum tomatoes	5 ounces prosciutto or other flavorful ham, slivered	3 garlic cloves, minced or pressed (optional)
salt	freshly ground black pepper

`1`	Prepare the dough and preheat the oven as directed in the basic recipe.
`2`	In a large bowl, combine the mozzarella, ricotta, and 1/4 cup of the Parmesan; reserve.
`3`	Roll out or stretch the pizza dough into circles as directed for calzone in the basic recipe. Working with 1 circle at a time, place the dough on a pizza peel generously sprinkled with cornmeal or on a lightly oiled pizza screen. Brush dough all over with olive oil, then cover half of dough circle with a generous portion of the cheese, leaving a 1/2-inch border around the edges. Sprinkle with the tomatoes, prosciutto, garlic, and salt and pepper to taste. Fold the uncovered side over the filling and press the edges of the dough together to seal. Brush the dough with olive oil.
`4`	Transfer to the preheated baking surface and bake until the crust is golden brown and puffy, about 15 minutes. Remove from the oven to a plate, lightly brush with olive oil, sprinkle with Parmesan cheese, and serve immediately.