※ Spinach Ricotta Calzone on the BBQ

FOR THE DOUGH: I used the Karen Martini recipe on recommendation of a coworker.
I will never look back it is amazing!

  • 800 grams flour
  • 250 grams semolina
  • 20 grams salt
  • 2 sachets dry yeast (14 grams)
  • 600 ml mineral water
  • 50 ml oil 
  • a little olive oil (brushed onto base to stop sticking on BBQ) 

  • 800g low-fat fresh ricotta
  • 250g frozen spinach, thawed, excess liquid removed
  • Pinch of nutmeg
  • 1 teaspoon dehydrated onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup grated Parmesan

Using a stand mixer with a dough hook, add the flour, semolina and salt. Whisk the yeast, mineral water and oil in a separate bowl. Turn the mixer to slow, add the liquid all at once, and bring together to a soft dough. Once combined, turn the speed to high and mix for a further 6 minutes until you have a smooth, silky, springy dough.

Remove the hook and push the dough down. Cover and allow to prove for 45 minutes in a warm spot.

Preheat Barbeque

Knock back dough with your hands and portion into dough ball sizes as desired, Allow to rest for another 5 minutes, then roll or press out to desired thickness on pizza trays.(make sure to oil the base so that when you put it on the BBQ it wont stick.)

Place the ricotta in a large bowl. Use a fork to mash until smooth. 

Add the spinach and nutmeg, salt, pepper, Parmesan, onion and stir until well combined. 

Use a tablespoon to spread the mixture evenly over half a rolled out pizza base.

Slide prepared base onto BBQ and fold in half covering filled side and press down.  

Cook 5 minutes or so per side with the lid shut. 

We have a Webber Q and cook it on medium heat.  
Great served hot or cold the next day for lunches.