Spinach & Ricotta Calzone
Folded pizza
Ingredients
Pizza Dough:
- 2 pre-made pizza dough OR
- 400g bread flour
- 4g instant active yeast
- 15g sugar
- 10g salt
- 3 tbsp olive oil
- 220ml warm water
Filling:
- 150g spinach, blanched
- 250g ricotta cheese
- Marinara sauce
- Mozzarella cheese
Garlic butter:
- 30g butter
- 2 cloves garlic, minced
- parsley
Instructions
Pizza Dough:
- In a stand mixer with a dough hook attachment, add in your flour, yeast, salt, sugar and warm water. Let the stand mixer run on low-medium speed for around 10 minutes, until the dough starts to pull from the sides of the bowl.
- Give the dough a quick knead on the bench with your hands and then transfer into a lightly oiled bowl, covered and leave to proof at room temperature for 1-2 hours or until doubled in size. If you would like to do the overnight proofing method then place the dough covered in the fridge overnight, the next morning take it out at room temperature for 2 hours before use.
Filling:
- If your ricotta is on the liquidy side, place the ricotta into a cheese cloth and let it sit in a sieve over a bowl. Add some weight on top and leave in the fridge for at least 2 hours to extract any excess liquid. In a bowl, add in your ricotta, cooked spinach, salt and pepper. Mix well and set aside.
Garlic butter:
- in a bowl, combine the melted butter, garlic and parsley. Set aside
Pre-heat:
- Place a pizza stone or a baking tray inside your oven and turn your oven on to 250C/480F.
Assemble:
- Transfer your proofed pizza dough onto a well floured benchtop and roll and shape out your dough into a big circle. Place some marinara, filling and mozzarella cheese on 1 half of the circle, be careful not to overfill. Fold the circle in half and pinch to seal shut.
- Transfer the calzone onto your floured pizza stick and carefully transfer it onto your preheated stone/tray. Bake for 20-30 minutes or until the top looks golden. Brush the top with your garlic butter.