Salami & Ricotta Calzone Recipe



350g shop bought or homemade raw pizza dough

150g ricotta

125g mozzarella, diced into 1½ cm cubes and drained

6 tablespoons pizza sauce

40g sliced salami, cut into 1 cm strips

Handful of basil leaves, roughly torn

Salt and pepper, to taste

Plain flour, for rolling

Oil cooking spray

Extra virgin olive oil, to serve(optional)



1. Begin by dividing the dough into two equal balls. Roll out each into a 26cm circle on a floured surface.

2. Spread half of the ricotta onto each circle leaving a 2.5cm border around the edges. Season each with salt and pepper. Spread 2 tablespoons of pizza sauce onto each circle over the ricotta. Sprinkle over half the mozzarella, half the basil leaves and half the salami onto each circle.

3. Dampen the edges of the dough lightly with water and flip one half over the other to make a half moon. Press the edges together to close then go around the edge pinching and folding the dough over onto itself to ensure it is sealed.

4. Insert the crisper plates into both drawers. Spray the plates with oil and place a calzone into each drawer. Spread a tablespoon of pizza sauce over the top of each calzone, avoiding the crimped edges. Spray the calzone with oil and insert both drawers into the unit.

5. Select Zone 1, turn the dial to select AIR FRY, set temperature to 220°C, and set time to 9 minutes. Select MATCH. Press the dial to begin cooking.

6. Begin checking after 8 minutes. The last minute is crucial. They will be done at 8 minutes but to get the calzone a little crisper and coloured, cook for another 20-30 seconds. Watch carefully as the top of the calzone may burn if you cook them for the whole 9 minutes.

7. Serve hot drizzled with extra virgin olive oil, if desired.

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