Spinach, chilli pesto & mozzarella calzones

Defrost the pizza dough according to pack instructions. When ready to cook, the dough will be almost doubled in size. Preheat the oven to 220ºC, gas mark 7 and heat a large baking tray

Heat the oil in a large frying pan. Add the onion, garlic and a pinch of salt, then soften over a medium heat for 5 minutes. Add the spinach, stir, cover and let it wilt. Remove the lid to let the liquid evaporate, so the mixture is as dry as possible. Take off the heat and leave to steam with the lid off

Lightly dust the worktop with flour, then stretch and roll the pizza dough into 2 x 25cm circles. Spoon the pesto and the spinach mixture on one side of each circle, leaving a 2cm border. Top with the mozzarella. Season.

Brush the edges of the dough with a little water, then close each calzone. Crimp around the edge, pressing well to seal with your thumb. Using scissors, cut 3 slits in the top of each one to let the steam out.

Dust the preheated tray with flour. Add the calzones, sprinkle with the Parmigiano Reggiano and bake for 15-17 minutes, until golden and puffed. Meanwhile, combine the salad ingredients and season. Leave to marinate, mixing occasionally, until the calzones are ready, then serve alongside.