Spinach and Ricotta Calzone
NOTE: When using homemade dough, be sure to account for proving time.
TIP: When using a Ninja Pizza Peel, dusting it with flour will help prevent sticking when transferring your pizza to the stone.
- Contains Dairy
Ingredients
- 2 x 200g Fresh homemade dough, room temperature
- 4 Tablespoons Pizza sauce, divided
- 7oz Fresh spinach, cooked and drained, divided (or 150g of frozen spinach, thawed and drained)
- 6oz ricotta cheese, divided
Instructions
Step 1
Install the Pizza Stone in the unit and close the door.
Step 2
Press MODE until PIZZA is selected, use the dial to illuminate CUSTOM, set the temperature to 200°C, and set the time to 10 minutes. Press START/STOP to begin preheating (preheat will be approx. 10 minutes)
Step 3
On a lightly floured work surface, stretch and toss the dough by hand into two 25cm circles about 3mm inch thick.
Step 4
To assemble calzones, spread 2 tablespoons of pizza sauce over half of each circle. leaving a 2.5cm border around the edge. Top with 100g spinach, followed 90g of ricotta cheese, dotted across spinach.
Step 5
Lightly dampen the edges of the dough with water. Pull the empty side of the dough over the filling, then press and pinch the edges together to seal. Pierce the top with a knife three times to allow air to escape during cooking.
Step 6
When unit is preheated and ADD FOOD and PRS STRT is displayed, open door, slide a floured pizza peel under the calzones and transfer to the hot stone. Close door, select START/STOP, and cook for 10 minutes. If more time is necessary or a darker calzone is desired, increase the time using the right dial.
Step 7
When cooking is completed, open door and remove calzones with peel. Allow to cool slightly before serving.