• Roll out the 1.5x size batch of pizza dough into a large circle onto a large piece of parchment paper. (Note: If you don't use parchment paper here, the pizza will be very difficult to transfer later. Trust me!)

For the Calzone portion

• In a small bowl, combine the ingredients for the Calzone Filling (ricotta, mozzarella, sliced onion, and pepperoni); stir until well combined. (Tip: Allowing this filling to come to room temperature before baking will yield a better calzone!) (Note: For ease of writing, I am referring to the "calzone portion as the top 1/3 of the circle and the "pizza portion" as the bottom 2/3 of the circle.)
• Spread the Calzone Filling evenly on the bottom half of the "calzone portion" of the dough, leaving a 1” border around edge.
• Fold the top portion of the calzone dough down over the filled portion; pinch the edges together to seal. (Tip: I press the sealed edges with a fork to ensure they are fully sealed.)

For the Pizza portion

• Spread 1/2 cup of the pizza sauce evenly around the pizza portion of the dough, leaving a 1” border around edge. Sprinkle Parmesan cheese evenly across top of the sauce. Top with mozzarella cheese and your favorite pizza toppings.
• In a small bowl, combine the ingredients for the Olive Oil Herb Mixture; stir until well combined.
• Brush edges of the “pizza” portion and entire “calzone” portion with the Olive Oil Herb Mixture.
• Bake on a cornmeal dusted pizza stone at 435°F for 18-20 minutes, or until top of calzone portion is golden brown and the pizza is fully cooked.
• Allow Napoleon Hat Pizza to cool for several minutes before slicing. Heat the remaining 1 cup of pizza sauce in a small dish for dipping the calzone portion.