Calzone con prosciutto cotto, spinaci e ricotta

Ham, spinach & ricotta calzone

Using grated pecorino (made from sheep’s milk) will give this calzone a slightly stronger and a saltier taste than if you use the parmesan cheese (made from cow’s milk). Authentic Italian parmesan cheese, known as Parmigiano Reggiano, always has branding on the rind.

Preparation time: 20 minutes

Cooking time: 20 minutes

Makes: two large calzone (serves 4)

550 g (1 lb 4 oz) firm, fresh ricotta cheese

½ teaspoon freshly grated nutmeg

250 g (9 oz) leg ham, finely chopped

120 g (4¼ oz) finely grated pecorino or parmesan cheese

100 g (3½ oz) baby English spinach leaves, roughly chopped

1 quantity pizza dough

Combine the ricotta, nutmeg, ham and pecorino or parmesan cheese in a large bowl and season with salt and freshly ground black pepper. Add the spinach and stir to combine.

Preheat the oven to 220°C (425°F/Gas 7).

Cut the dough into two even portions and shape each into a ball. Press each ball to flatten, then use a lightly floured rolling pin to roll out each ball on a piece of non-stick baking paper to a 30 cm (12 in) round. Transfer the dough rounds (still on the baking paper) to two large, heavy baking trays.

Divide the ham mixture between the dough rounds, spreading it evenly over one half only and leaving a 1.5 cm (⁵/₈ in) border around the edges. Use a pastry brush or your fingertips to lightly brush the borders with water. Fold the uncovered half of each dough round up and over the filling, then press the edges firmly together in a fluted pattern to seal.

Bake for 15–20 minutes, swapping the trays around halfway through cooking, or until golden and cooked through. Serve immediately in slices.