These folded pizzas are great with a homemade Napoli sauce served alongside (or even added to the filling before baking) – and you can even add prosciutto, ham or roast chicken at home. Mandatory is a leafy salad!
Recipe source: Melissa
Fresh from the garden: silverbeet or spinach, spring onion, lemon, garlic
Makes: 4 large calzone
What to do:
- Preheat oven to 230C.
- Lightly dust the work surface and rolling pin with flour. Divide the dough into 4 and press and roll it out into 4 x large rectangles. Dust the baking sheets with a sprinkle of polenta and drape 2 dough rectangles over each tray, leaving half off adjacent edges to fold back over later.
- Wash the spinach or silverbeet, shake dry and slice or cut the leaves from the stalks (leaving the stalks for the chooks), then slice the leaves into thin strips. Squeeze the garlic through the press. Wash the spring onions and strip the tough outer leaf away. Chop into 1cm pieces.
- Heat the frying pan with 2 tablespoons of olive oil and add the garlic and spring onion, gently cooking for 30 seconds. Then add the strips of spinach & a pinch of salt to wilt. Cook, tossing for 3 or 4 minutes until cooked through. Squeeze any moisture out with the back of the wooden spoon and place spinach in the large bowl.
- Drain the bocconcini & pull each ball apart into little pieces, add to the spinach with the ricotta and season with salt and pepper.Grate the parmesan and add to the spinach, and using the microplane grater, zest the lemon into the mixture.
- Place the filling on the tray half of each oval leaving a 2cm border along the edge.
- Fold the remaining dough over the filling until the edges line up and pinch the edges together to seal. Gently roll the pinched edges under to form a rim and brush the tops with olive oil.
- Bake for 15/20 minutes until golden brown and the centre is hot and melted, rotating midway through cooking.