Ingredients
- 1¼ lb (60 kg) pizza dough
- 10 oz (285 g) baby spinach
- 2 tbsp (30 ml) olive oil, plus more for brushing
- 1 sweet onion, minced
- 2 cloves garlic, minced
- ½ cup (45 g) freshly grated Parmigiano-Reggiano cheese
- 4 oz (120 g) fresh mozzarella cheese, finely diced
- 1 cup (225 g) ricotta cheese
- Salt and freshly ground black pepper, to taste
- All-purpose flour for dusting
Instructions
Method: Indirect baking
Equipment: Dough Rolling Mat, Calzone Press, Pizza/Baking Stone
- Let the pizza dough sit at room temperature for 1 to 2 hours before building the calzone.
- Set the EGG for indirect cooking at 400°F/204°C.
- Rinse the spinach and let it drain.
- In a pan, heat the olive oil over medium heat.
- Add the minced sweet onion and cook until translucent.
- Add the garlic and cook for about 1 minute.
- Add the spinach, cover, and cook until tender.
- Drain the spinach mixture in a colander, pressing gently to remove excess liquid.
- Transfer the drained spinach to a bowl, add the cheeses, and mix well.
- Season with salt and freshly ground black pepper.
- Roll out the dough on a Dough Rolling Mat.
- Use the Calzone Press to cut out dough circles and form the calzones.
- Place the calzones on a preheated Pizza/Baking Stone.
- Bake until golden brown, about 20 minutes.
- Transfer to a cooling rack for 10 minutes.
- Serve warm and enjoy!
