Mushroom and ricotta calzone with garlic butter

Step 1;

To make the garlic butter, beat together the butter and garlic before adding the parsley and checking the seasoning. This will keep in the fridge for a couple of weeks.

Step 2;

Pop the ricotta in a food processor with the lemon juice and a little seasoning before whizzing for a few minutes till smooth. Set to one side.

Step 3;

To make the calzone, open up a 230-250g (8oz) Neapolitan dough ball into a pizza skin- slightly smaller than you would for a pizza as we don’t want it too thin!

Step 4;

Spread half the ricotta mix over the pizza skin along with half the cooked mushrooms. Then sprinkle over half the mozzarella and half the oregano- making sure to leave a border of around 4cm around the outside.

Step 5;

Fold the dough over towards you and use the butt end of a pizza wheel to stick the dough together all the way round- it should look like a classic calzone or Cornish pasty at this point!

Step 6;

Cut the excess dough away from the crimped edge so you’re left with a beautiful looking sealed parcel and pierce the top 2 or 3 times with a skewer to allow the steam to escape.

Step 7;

Turn a preheated, hot Roccbox flame down to its lowest setting (the thermometer should read around 350oC/660oF) before popping the calzone onto a floured peel and launching into the front third of the oven. Bake for 2 ½- 3 minutes rotating and turning as required.

Step 8;

When the calzone comes out the oven brush it all over generously with garlic butter before serving.