※ 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.