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1.
Pizza dough: Place the yeast and honey in the water and stir to mix, Leave for 10 minutes on the side to active the yeast. In the meantime, place the flour and salt in the mixer bowl and place in the mixer with the dough hook attachment. Star mixing on speed 1~2 and slowly add the water. Once all the water has been incorporated leave the dough to work for 6 minutes or until smooth. Place the dough in a slightly greased bowl, cover with cling wrap and leave to prove for 2 hours. Once the dough has double its volume knock it down and portion in 100g balls.
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2.
Preheat BBQ on griddle pan on the high temperature. Prepare the pizza dough as directed above, cutting the dough into 6 pieces.
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3.
In a medium-sized mixing bowl, combine the ricotta, prosciutto, mozzarella, 1 egg, and pecorino. Using a wooden spoon, stir the filling until well combined. Set aside.
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4.
Using a lightly floured rolling pin, roll the dough out into 6 rounds.
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5.
Spoon the filling onto the center of the dough round laid out on the pizza paddle. Using your fingers, dab a little extra-virgin olive oil all around the edge of the dough. Fold each round over itself to make a half-moon shape. Using your fingers, crimp the edges, sealing the calzone.
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6.
Once BBQ is hot place the calzone on the grill and cook until grill marks appear. Cook on both sides for a bout 3 to 4 minutes then remove and rest for a minute. As an extra option you can warm a little tomato passata and add some fresh basil and spoon over the top and grate more pecorino over the top.
