Waitrose & Partners Weekend Issue 613

25 18 AUGUST 202 2 Spinach, chilli pesto &mozzarella calzones Anything you put on a pizza can go in a calzone, so play around with your favourite toppings/fillings. Be careful when you serve them though – the inside of the calzones will be very hot Serves 2 Prepare 15 minutes + defrosting Cook 25 minutes 2 x 220g pack Northern Dough Co Original Pizza Dough 1 tsp olive oil ½ red onion, änely chopped 1 clove garlic, thinly sliced 115g pack baby spinach Plain åour, for dusting 2-3 tbsp red chilli pesto with tomato (or pizza sauce, see tip) ½ x 125g ball mozzarella, torn into chunks 1 heaped tbsp Parmigiano Reggiano, änely grated For the tomato & basil salad 250g mixed baby tomatoes, halved ½ x 25g pack basil (about 15 leaves), torn 2 tsp olive oil 2 tsp balsamic vinegar ½ tsp sea salt åakes 1 Defrost the pizza dough according to pack instructions. When ready to cook, the dough will be almost doubled in size. Preheat the oven to 220ºC, gas mark 7 and heat a large baking tray. 2 Heat the oil in a large frying pan. Add the onion, garlic and a pinch of salt, then soften over a medium heat for 5 minutes. Add the spinach, stir, cover and let it wilt. Remove the lid to let the liquid evaporate, so the mixture is as dry as possible. Take off the heat and leave to steam with the lid off. 3 Lightly dust the worktop with åour, then stretch and roll the pizza dough into 2 x 25cm circles. Spoon the pesto and the spinach mixture on one side of each circle, leaving a 2cm border. Top with the mozzarella. Season. 4 Brush the edges of the dough with a little water, then close each calzone. Crimp around the edge, pressing well to seal with your thumb. Using scissors, cut 3 slits in the top of each one to let the steam out. 5 Dust the preheated tray with åour. Add the calzones, sprinkle with the Parmigiano Reggiano and bake for 15-17 minutes, until golden and puffed. Meanwhile, combine the salad ingredients and season. Leave to marinate, mixing occasionally, until the calzones are ready, then serve alongside. Elly’s tip Use pizza sauce instead of the chilli pesto, if you don’t like spice. Per serving 3100kJ/737kcals/23g fat/6.8g saturated fat/ 100g carbs/9.7g sugars/10g äbre/27g protein/5g salt