Ingredients

4 servings

　　

Omit

Pasta

　　Arugula or spinach

　　

Add

1 more garlic clove

　　4 cups ricotta cheese

　　2 10-ounce boxes frozen chopped spinach, defrosted in the microwave and wrung completely dry in a clean kitchen towel

　　2 balls or tubs of fresh pizza dough, any variety or brand

　　A sprinkle of flour, to dust hands for handling the dough

　　1 sack (10 ounces) shredded Italian cheese blend, shredded Provolone, or shredded mozzarella, your choice

　　A dab of EVOO to brush on the dough before baking

　　

Step 1

Preheat the oven to 400°F.

　　

Step 2

Make the pesto as in the master recipe, #137, adding the extra clove of garlic.

　　

Step 3

In a large bowl, combine the pesto and the ricotta. Add the spinach, pulling it apart as you add it to the bowl, then mix it through the ricotta and pesto. Taste the filling to adjust the salt and pepper.

　　

Step 4

Cut each ball of dough in half and with each half, dust your hands with flour, and form a 6- to 7-inch round crust. Pile one fourth of the ricotta filling on half of the round dough. Top with one fourth of the shredded cheese. Fold the dough over and seal at the edges. Brush the calzone lightly with EVOO and place on a cookie sheet. You should be able to fit all 4 on a large nonstick sheet. Bake for 15 to 18 minutes, until evenly deep golden and crisp.

　　Rachael Ray 365: No Repeats