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1
Combine the yeast, sugar and one-third cup of water in a large bowl.
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2
Set aside about five minutes, until the mixture becomes frothy.
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3
Stir in the remaining water, the salt, three tablespoons of the olive oil and the pepper.
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4
Add the flour a cup at a time until the dough can be gathered into a ball.
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5
Knead the dough on a work surface dusted with flour, about six minutes, adding more flour as necessary to keep the dough from sticking.
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6
Place the dough in an oiled bowl, turn to oil all sides, cover tightly with a cloth or piece of paper towel and set aside to rise until doubled, about one hour.
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7
Meanwhile, heat half the remaining oil in a skillet.
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8
Add the red pepper and onion and saute until barely beginning to brown.
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9
Stir in the garlic, saute a few seconds longer, then remove from the heat.
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10
When the dough has doubled, punch it down and divide it into four equal portions.
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11
Roll each into a circle about 12 inches in diameter.
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12
Preheat oven to 450 degrees.
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13
Oil a large baking sheet.
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14
Lightly brush the dough circles, to within an inch of the edges, with the remaining oil.
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15
Scatter the sauteed vegetables over half of each dough circle.
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16
Arrange the tomato slices on the vegetables, then spinkle with the prosciutto.
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17
Crumble the goat cheese on top, then add the mozzarella.
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18
Fold each dough circle in half, brush the edges with warm water and pinch them tightly closed.
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19
Cut one or two slashes in the top to make steam vents.
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20
Place on the baking sheet, place in the oven and bake until puffed and lightly browned, about 25 minutes.
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21
Allow the calzones to cool briefly, then serve.
