Thursday, 13 February 2014

Kale, Mushroom and Ricotta Calzone

My calzones don't look anywhere near as neat as those in the original post but they were really tasty. The combination of ingredients is always a winner, throw in the pizza dough and it's perfect. I served it with tomato sauce poured over the top as you need that little bit of moisture.

Kale, Mushroom and Ricotta Calzone (from Two Peas and Their Pod)
(Serves 2)

1 packet pizza base mix
1 tbsp oil, plus additional for brushing
1/2 onion, chopped
1 clove garlic, finely chopped
150g kale, chopped
150g chestnut mushrooms, sliced
125g ricotta
100g mozzarella, grated
50g cup Parmesan
1/4 tsp dried basil
pinch red chilli flakes
salt and pepper
tomato sauce for serving
Preheat the oven to 200C.

Make the pizza dough according to packet instructions and set aside to rest.

In a large frying pan, heat the oil over medium heat. Add the onion and cook, until translucent, about 3-4 mins. Stir in the garlic and cook for 1 min. Add the kale and mushrooms, cover and cook until soft, about 3-4 mins. Remove from heat and set aside.

Mix together the ricotta, mozzarella, and Parmesan cheeses in a large bowl. Stir in the kale and mushroom mixture. Add the dried basil, chilli flakes, and season with salt and pepper.

Divide the pizza dough into 2 balls. Lightly flour the work space. Roll out the first ball until it is about a 18cm circle. Place half of the cheese mixture on half of the circle, leaving a 2cm border. Brush the edges of the round lightly with water. Gently fold the dough over so the edges meet and pinch the dough together. Repeat with the remaining dough and filling and place on a baking sheet or pizza stone.

Bake for 18-20 mins, or until golden brown. Serve with tomato sauce.

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