Friday: Spinach and ricotta calzone
1 tbsp plus 1 tsp olive oil
1 onion, finely chopped
350g frozen spinach
2 garlic cloves, crushed
25g Parmesan, finely grated
400g ready rolled pizza dough
6 salad tomatoes, sliced
2 tsp extra virgin olive oil
1. Heat 1 tbsp oil in a frying pan over a medium heat. Add the onion and fry for 8 mins until softened but not golden. Add the spinach and 100ml water. Stir briefly, then cover with a lid. Cook for 5 mins, then remove the lid and turn the heat up to high. Cook for a further 5 mins until the water from the spinach has evaporated.
2. Lower the heat to medium again and stir the garlic into the spinach. Fry for 2 mins, then fold in the Parmesan and ricotta until well mixed. Season and remove from the heat. Leave to cool slightly.
3. Heat the oven to gas 6, 200°C, fan 180°C. Unravel the pizza dough on the paper that it comes with and cut into 4 even rectangles, cutting through the paper too, using scissors to help if needed. Divide the cooled filling onto one side of each of the rectangles, leaving a 1cm border; fold the empty side over the filling. Crimp both sides of the dough together by pulling the base piece up and over the lid and crimp together.
4. Transfer to a baking sheet using the baking paper it’s on to help you. Bake for 20 mins until the dough is golden and puffed. Serve alongside the tomatoes drizzled in the extra-virgin olive oil and season.