spicy salami, ricotta and olive calzone

  • 250g truss cherry tomatoes
  • 1 x quantity basic pizza dough+
  • 1 cup (200g) fresh ricotta 
  • 150g stracchino cheese++, sliced 
  • 100g spicy salami, sliced
  • ½ cup (75g) pitted kalamata olives, torn 
  •  ½ cup flat-leaf parsley leaves, chopped 
  •  sea salt and cracked black pepper 
  • 1 tablespoon extra virgin olive oil, for brushing 
  • finely grated parmesan, to serve
  1. Preheat oven to 220°C. Place a large baking tray in the oven for 5–10 minutes. Cut 6 of the tomatoes in half and set aside.
  2. Divide the dough in half and roll out on a lightly floured surface to make 2 x 28cm rounds. Divide the ricotta, stracchino, salami, olives, halved tomatoes and parsley between half of each of the rounds, leaving a 1cm border.
  3. Sprinkle with salt and pepper, fold the dough over to enclose the fillings and press the edges to seal. Remove the tray from the oven and brush with oil.
  4. Carefully transfer the calzones onto the tray and bake for 8 minutes. Add the remaining tomatoes to the tray and bake for a further 8–10 minutes, or until golden and crisp. Slice and sprinkle with parmesan to serve. Serves 4. 

+ Find our recipe for basic pizza dough here. 
++ Stracchino cheese is a soft, creamy cow’s milk cheese. If you can’t find it, substitute it with 1½ cups (150g) grated mozzarella.

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