Ricotta, Spinach & Salami Calzone

⏱ 100 min · Serves 4

A golden, puffed half-moon of pizza dough hiding a molten pocket of ricotta, mozzarella, garlicky spinach and peppery salami. Crisp outside, gloriously gooey inside, and far easier than it looks.

Per serving: 610 kcal · 30.0g protein · 62.0g carbs · 26.0g fat

Ingredients

• 300g strong white bread flour, plus extra for dusting
• 1 tsp fast-action dried yeast
• 1 tsp fine salt
• 1 tsp caster sugar
• 1 tbsp olive oil, plus extra for greasing
• 190ml warm water
• 250g ricotta
• 150g mozzarella (firm block type), grained or torn
• 40g Parmesan, finely grated
• 200g fresh spinach
• 1 garlic clove, finely chopped
• 80g salami, sliced and roughly chopped
• 4 tbsp passata or tomato sauce
• 1/2 tsp dried oregano
• Pinch of chilli flakes (optional)
• Salt and black pepper
• 1 egg, beaten, for glazing

Method

1. Mix the flour, yeast, salt and sugar in a large bowl. Add the olive oil and warm water and stir to a shaggy dough.
2. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover, and leave to rise for about 1 hour until doubled.
3. Meanwhile, heat a splash of oil in a pan, cook the garlic for 30 seconds, then add the spinach and wilt for 2-3 minutes. Tip into a sieve and press out all the liquid, then chop roughly.
4. In a bowl, combine the ricotta, mozzarella, Parmesan, spinach, salami, oregano and chilli flakes. Season well with salt and pepper.
5. Heat the oven to 220C fan / 240C conventional and put a large baking tray (or pizza stone) in to heat.
6. Knock back the dough and divide into 4. Roll each piece into a 20cm circle on a floured surface.
7. Spread 1 tbsp passata over one half of each circle, leaving a 2cm border, then pile a quarter of the filling on top.
8. Fold the dough over, press the edges firmly and crimp or fold to seal. Transfer to a sheet of baking paper.
9. Brush with beaten egg and cut two small steam vents in the top of each calzone.
10. Slide the paper and calzones onto the hot tray and bake for 15-18 minutes until deep golden and puffed. Rest 5 minutes before eating.