Spinach & Meatball Calzone #LivewithFrank
From: Frank's Journal
Spinach-Meatball Calzone #LivewithFrank
A note: Pizza stones are awesome and if you’re trying your hand at homemade pizza, you really should invest in one. They hold a nice, uniform temperature, and the porous stone sucks up any residual moisture, so the crust crisps up beautifully. A cookie sheet works, too–just not as well.
Another note: Purchase dough from your favorite pizza place. It’s the best-easiest cheat possible, and any spot should happily sell you a batch.
Pizza dough (8 oz if you’re purchasing from, say Osteria Marco, who specializes in individual pizzas, and 18 ounces if it’s from a family-pie type spot, like Anthony’s. Or you could try your hand at a homemade batch like this one in Food and Wine)
- 2 cups ricotta
- 1 cup fontina
- 1 cup spinach, blanched or frozen and defrosted, or raw if you don’t mind a bit of a soggy mess
- 2 chopped up meatballs (frozen from the supermarket, or from that delicious batch you made from the live tutorial on the Luca icookbook)
- ¼ cup parmesan cheese (plus 2T for dusting)
- 2 T extra virgin olive oil
- Tools: Pizza stone or cookie sheet; pastry brush, spatula
- Heat the oven and the pizza stone to 500˚
- Use your fingertips to gently stretch the dough into a 10” circle. Set the circle onto a very lightly floured surface
- Place all ingredients on half the circle, then fold the dough over the top to create half moon.
- Seal the edges of the moon together by slightly wetting your fingertips, then roll the crust between your fingers, crimping slightly as you move along the semi-circle.
- Brush the top with olive oil and dust with parmesan. Set on the pizza stone and bake 15-20 minutes, or until the crust is a bubbly golden brown.
- Remove with a fat spatula and cut in half. Present with forks and lots of paper towels. I think a fine Colorado beer or a good sauvignon blanc is a must here.