Salami & Ricotta Calzone
TIP: To make the calzone vegetarian, simply leave out the salami
- Contains Dairy
Prepared with
Ingredients
- 12.25oz shop bought or homemade raw pizza dough
- 5.25oz ricotta
- 4.38oz mozzarella, diced into 1 1/2cm cubes and drained
- 6 tbsp pizza sauce
- 1.4oz sliced salami, cut into 1cm strips
- Handful basil leaves, roughly torn
- To taste salt and pepper
- For rolling plain flour
- Oil cooking spray
- To serve extra virgin olive oil (optional)
Instructions
Step 1
Begin by dividing the dough into two equal balls. Roll out each into a 26cm circle on a floured surface
Step 2
Spread half of the ricotta onto each circle leaving a 2.5cm border around the edges. Season each with salt and pepper. Spread 2 tablespoons of pizza sauce onto each circle over the ricotta. Sprinkle over half the mozzarella, half the basil leaves and half the salami onto each circle
Step 3
Dampen the edges of the dough lightly with water and flip one half over the other to make a half moon. Press the edges together to close then go around the edge pinching and folding the dough over onto itself to ensure it is sealed
Step 4
Insert the crisper plates into both drawers. Spray the plates with oil and place a calzone into each drawer. Spread a tablespoon of pizza sauce over the top of each calzone, avoiding the crimped edges. Spray the calzone with oil and insert both drawers into the unit
Step 5
Select Zone 1, turn the dial to select AIR FRY, set temperature to 220°C, and set time to 9 minutes. Select MATCH. Press the dial to begin cooking
Step 6
Begin checking after 8 minutes. The last minute is crucial. They will be done at 8 minutes but to get the calzone a little crisper and coloured, cook for another 20-30 seconds. Watch carefully as the top of the calzone will most likely burn if you cook them for the whole 9 minutes
Step 7
Serve hot drizzled with extra virgin olive oil, if desired