Mushroom and ricotta calzone with garlic butter
Mushroom and whipped ricotta calzone is tasty, but a garlic butter glaze fresh from the oven takes it to a whole new level of deliciousness.
- Recommended Oven
- Dome, Arc XL, Arc, Roccbox, Tread
- Prep Time
- 25 minutes + dough prep time
- Cook Time
- 3 minutes
Instructions
Prevent your screen from going dark as you follow along.
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 Gozney oven 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.
