Three-cheese, pesto and zucchini calzones
2 cups (480g) ricotta latt22cups(200g)gratedfiordilatte+
2 x 250g small burrata, torn
2 zucchini (courgette), sliced into ribbons 2 tablespoons store-bought basil pesto pizza dough
3¹⁄³ cups (530g) 00 flour, plus extra for dusting ¼ teaspoon dried yeast
1 teaspoon caster (superfine) sugar 2½ teaspoons sea salt flakes
1½ cups (375ml) lukewarm water
To make the pizza dough, place the flour, yeast, sugar, salt and water in a large bowl, and mix to combine. Cover with plastic wrap and set aside in a warm, draught-free place for 3 hours or until doubled in size++.
Turn out the dough onto a well-floured surface and divide into 4 pieces. Stretch one piece of the dough by the ends until 30cm long, being careful not to tear. Starting at the top short end, fold the dough down to the middle, and fold the bottom up to overlap the top. Stretch the dough from the opposite corners and fold into thirds again. Shape into a ball and place, seam-side down, in a well-greased bowl. Cover with plastic wrap. Repeat with the remaining dough, in separate bowls. Set aside in a warm place for 45 minutes or until risen.
Preheat oven to 240°C (475°F). Place 4 large pizza trays+++ in the oven for 20 minutes to heat. Place the ricotta and fior di latte in a medium bowl and mix to combine. Set aside. Turn one dough ball out onto a well-floured piece of non-stick baking paper and lightly flour the top. Press the dough out, leaving a 2cm border. Repeat with the remaining dough. Top one half of each pizza with the ricotta mixture, burrata, zucchini and pesto. Fold over to enclose and twist the edges to seal. Place on the preheated trays and cook for 15–18 minutes or until puffed and golden. Serve. MAKES 4.
+ Fior di latte is a soft mozzarella. You can also use regular mozzarella instead.
++ Your dough may appear lumpy at first, but it should smooth out once it has been left to rise.
+++ These calzones can also be made on two large oven trays. You can also make them as regular open pizzas. Just divide the filling over the entire pizza dough, without folding, and cook for the same time.