※ 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!



INGREDIENTS:
DOUGH  
  • 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) 

INGREDIENTS: FILLING
  • 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

METHOD: DOUGH
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.)


METHOD: FILLING 
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.

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