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1
Preheat the oven to 425°F with your baking stone set inside for 30 minutes.
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2
On a cornmeal-sprinkled pizza peel (or other surface), roll out the pizza dough. Spread ricotta cheese over the dough surface, leaving a little room at the edge. Sprinkle with Italian seasoning. Spread the ham and pineapple over half of the dough and top that with shredded mozzarella cheese. Fold the dough over to form a pocket and press the edges to seal.
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3
Slide the calzone onto the baking stone and bake for 18-20 minutes, until golden brown.
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4
Remove from the oven and let cool for 10 minutes.
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