Skillet calzone with ricotta, spinach and mozzarella

Ingredients

For 1 serving

• All-purpose flour80 g
• Active dry yeast2 g
• Part-skim ricotta80 g
• Spinach100 g
• Light mozzarella40 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, lactose,

Method

1. In a bowl dissolve the dried yeast in the lukewarm water (about two thirds the weight of the flour). Add the plain flour, the extra virgin olive oil and lastly the salt, and knead for 5 minutes until smooth and elastic. Cover and leave to rise somewhere warm for 1 hour, until doubled in size.
2. Meanwhile wash the spinach and cook it in a frying pan over medium heat with the water still clinging to the leaves for 2–3 minutes, until wilted. Drain, let it cool slightly and squeeze it well with your hands.
3. Roughly chop the spinach and mix it with the ricotta, the diced and well-drained light mozzarella and a pinch of salt.
4. Stretch the risen dough by hand or with a rolling pin into a thin round about 25 cm across. Spread the filling over one half leaving a 2 cm border, fold the other half over into a half-moon and seal by pressing and rolling the edge with your fingers.
5. Place the calzone in a cold non-stick pan, cover and cook over medium-low heat for 7 minutes per side, until golden and the dough sounds hollow when tapped; turn it using a plate.
6. Let it rest for a couple of minutes before cutting, so the filling doesn't run out.