Pesto and Three Cheese Calzones in the Pizza Oven
At dinnertime, forget classic pizza and opt for calzone instead. It simply consists of pizza folded onto itself, enclosing the garnishes. This recipe includes ricotta, mozzarella, Parmesan and pesto. A beautiful combination of flavours to discover.
Ingredients
- 3/4 cup (195 g) ricotta cheese
- 1/2 cup (50 g) mozzarella cheese, grated
- 1/4 cup (20 g) fresh Parmesan cheese, finely grated
- 2 balls pizza dough
- ¼ cup (60 ml) homemade or store-bought pesto
- Water, for brushing
Instructions
- Preheat the pizza oven on high (MAX) with the door closed for 20 minutes.
- In a bowl, combine the three types of cheese.
- On a floured work surface, roll out one ball of pizza dough at a time into a 12-inch (30 cm) circle, keeping a thick border all the way around. Place the dough on a lightly floured pizza peel. Spread half of the pesto over the dough. Spread half of the cheese mixture over one side of the dough. Brush half of the thick border of dough with water. Fold the dough over to form into a turnover, pressing to stick the dry border to the moistened border. Press the edge of the dough with your fingertips to seal. Brush the top of the turnover with water.
- Reduce the temperature of the pizza oven to medium (2). Using the pizza peel, slide one calzone at a time onto the hot stone. Bake in the pizza oven for 3 to 4 minutes, rotating the calzone 4 or 5 times during cooking, or until the crust is nicely browned.
- Cut in half and serve.
At dinnertime, forget classic pizza and opt for calzone instead. It simply consists of pizza folded onto itself, enclosing the garnishes. This recipe includes ricotta, mozzarella, Parmesan and pesto. A beautiful combination of flavours to discover.