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Ricotta & salami calzones
Ricotta & salami calzones
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Prep Time:
40 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Experience the authentic taste of Italian pizza with this simple recipe.
Ingredients:
  • 400g firm ricotta (see top tips)
  • 150g (1 1/2 cups) Pizza Plus cheese (see top tips)
  • 240g thinly sliced mild Italian salami, torn
  • 75g (1/2 cup) sundried tomatoes, torn
  • 50g (1/4 cup) baby capers
  • 40.00 ml finely chopped basil
  • Rocket salad, to serve
  • 1 1/2 tsp dried yeast
  • 7.50 gm caster sugar
  • 785g (5 1/4 cups) plain flour
  • 9.60 gm sea salt flakes
Instructions:
  • For the dough, combine yeast, sugar, and 500ml (2 cups) warm water in a bowl. Let it sit for 5 minutes until it begins to froth. In a separate bowl, sift flour and salt together, then add the yeast mixture and mix until a dough forms.
  • Knead the dough on a floured surface until smooth and elastic, about 8 minutes. Alternatively, use an electric mixer with a dough hook. Place the dough in a large, lightly oiled bowl, cover with plastic wrap, and allow it to double in size for about 3 hours in a warm place.
  • Gently deflate dough with your fist. Transfer to a floured work surface, divide into 8 portions, and shape each into a ball. Place the balls on a large tray and cover with a slightly damp tea towel. Let them rise in a draft-free spot for 2 hours or until doubled in size.
  • Preheat oven to 230C with 2 heavy-based oven trays or pizza stones inside. Roll out each ball of dough on a lightly floured surface with a rolling pin to form 20cm rounds.
  • In a bowl, combine cheeses, salami, tomatoes, capers, and basil. Season with salt and pepper, then mix well. Spoon the filling onto one half of each round, leaving a 1cm border. Fold the dough over the filling and press the edges firmly to seal.
  • Place 4 calzones on each hot tray. Bake for 15 minutes or until golden, swapping trays halfway through. Serve right away with a side of rocket salad.

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