Three Cheese and Artichoke Calzones

INGREDIENTS

• 1 large egg white, beaten
• 1/4 teaspoon salt, plus more for sprinkling
• Zest of 1 lemon
• 4 ounces frozen artichoke hearts, thawed
• 1/4 teaspoon freshly ground black pepper, plus more for sprinkling
• All-purpose flour, for dusting
• 2 teaspoons lemon juice
• 1/4 cup sun-dried tomatoes, thinly sliced
• All-purpose flour
• Extra-virgin olive oil, for drizzling
• Yellow cornmeal
• 1/2 cup whole milk ricotta
• Serving suggestion: warmed tomato-basil sauce
• One 1-pound ball purchased pizza dough
• 1/2 cup finely shredded Pecorino Romano
• 1/3 cup shredded fontina