Spinach, chilli pesto & mozzarella calzones

Name: Spinach, chilli pesto & mozzarella calzones
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 220 g Northern Dough Co Original Pizza Dough; 1 tsp olive oil; ½ red onion, finely chopped; 1 clove/s garlic, thinly sliced; 115 g pack baby spinach; 1 plain flour, for dusting; 3 tbsp red chilli pesto with tomato (or pizza sauce, see tip); 125 g ball mozzarella, torn into chunks; 1 heaped tbsp Parmigiano Reggiano, finely grated

Anything you put on a pizza can go in a calzone, so play around with your favourite toppings/fillings with Elly Curshen's recipe. Be careful when you serve them though – the inside of the calzones will be very hot.

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Serves2
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins
PlusPreparation time 15 minutes + defrosting

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Ingredients

2 x 220g Northern Dough Co Original Pizza Dough
1 tsp olive oil
½ red onion, finely chopped
1 clove/s garlic, thinly sliced
115g pack baby spinach
1 plain flour, for dusting
3 tbsp red chilli pesto with tomato (or pizza sauce, see tip)
½ x 125g ball mozzarella, torn into chunks
1 heaped tbsp Parmigiano Reggiano, finely grated

For the tomato & basil salad

250g mixed baby tomatoes, halved
½ x 25g pack basil (about 15 leaves), torn
2 tsp olive oil
2 tsp balsamic vinegar
½ tsp sea salt flakes

Method

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.