Ricotta, spinach, and artichoke heart calzone

  • Preparation 20 min
  • Cooking 25 min
  • Servings 4
  • Freezing Absolutely

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Ingredients

  • All-purpose flour (for work surface)
  • 1 ball (450 g / 1 lb) of homemade or store-bought pizza dough, divided in two
  • 250 ml (1 cup) of homemade pizza sauce
  • 130 g (1/2 cup) of light ricotta cheese
  • 250 ml (1 cup) of lightly packed spinach
  • 125 ml (1/2 cup) of fresh parsley, chopped
  • 60 ml (1/4 cup) of sliced black olives (or green)
  • 1 can of 398 ml (14 oz) of artichoke hearts in water, drained and cut into quarters
  • 6 white mushrooms, sliced
  • Freshly ground pepper
  • Italian spices
  • Garlic salt
  • 260 g (2 cups) of shredded mozzarella cheese
  • Olive oil
  • 2 tsp (10 ml) of finely grated parmesan
  • Dried parsley

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Preparation

  • Preheat the oven to 425 °F (220 °C). Line a baking sheet with parchment paper.
  • On a lightly floured work surface, roll out the two pizza dough halves to form two circles about 25 cm (10 in) in diameter. Place them on the baking sheet.
  • Spread about 2 tbsp of pizza sauce on the lower part of each dough. In the center, distribute the ricotta cheese, spinach, fresh parsley, olives, artichoke hearts, and mushrooms. Add pepper and sprinkle with Italian spices and garlic salt. Add the mozzarella cheese and fold the top part over the ingredients. Fold the edge of the bottom dough to form a rim. Press firmly to seal.
  • Lightly brush the top of the calzones with olive oil and sprinkle with parmesan and dried parsley to taste.
  • Bake for 20 to 25 minutes or until the crust is golden brown.