Florentine chicken calzone

Calzone is a cross between a pizza and a pasty, using pizza dough instead of pastry. The filling for this recipe uses spinach, chicken, peppers and cheese. Serves 4. METHOD

1) Make up the pizza dough and then knead briefly on a floured surface until smooth. Place in a covered bowl for about 15 minutes to rise. It should double in size.

2) Preheat the oven to 220C / Gas 7.

3) Squeeze any excess water from the spinach and place in a bowl. Mix in the ricotta, Parmesan, peppers, spring onions and basil. Season to taste with nutmeg, salt and pepper.

4) Cut the dough into four equal pieces and roll each out on to a floured surface to a 20cm round.

5) Place a quarter of the spinach mixture over one half of each dough round, leaving space at the edge, and then pile a quarter of the chicken on top.

6) Brush the edge of each dough round with the beaten egg, then fold over to make a half-moon shape. Crimp the edges to seal tightly. Place on a lightly oiled large baking sheet. Brush with beaten egg and bake for about 15 minutes until puffed and golden brown.

7) Serve immediately.

INGREDIENTS

1 pack pizza base mix, about 280g

350g frozen spinach, thawed in a sieve

200g ricotta cheese

50g Parmesan, freshly grated

2 red peppers in brine, drained and chopped

6 spring onions, finely chopped

2 tbsp shredded fresh basil leaves

freshly grated nutmeg, to taste salt and pepper

200g skinless, boneless roast chicken, finely shredded

1 egg, beaten