Preheat pizza stone
in 450 degree F oven for at least 30 minutes. If not using a pizza stone, use a flat sided or upside-down cookie
Place the ricotta
in a bowl. Add 1 handful sugar and the vanilla
well. While whisking, add in the melted chocolate, little by little.
On a lightly floured pizza peel
or board, roll pizza dough
out into 2 (12-inch) rounds about 1/4-inch thick. Spoon 1 cup of chocolate
filling into center of each round. Plac the remaining chopped chocolate on top. Brush the edges of the dough with beaten egg white and fold each round in 1/2. Fold edges over as you would a piecrust and press to seal completely. Brush off excess flour from dough, brush with more of the egg
white and sprinkle with sugar.
Slide chocolate calzone
onto preheated pizza stone and bake for 30 minutes or until golden brown.