This dish contains the following allergens: Milk/Dairy
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350g
shop bought or homemade raw pizza dough
150g
ricotta
125g
mozzarella, diced into 1 1/2cm cubes and drained
6 tbsp
pizza sauce
40g
sliced salami, cut into 1cm strips
Handful
basil leaves, roughly torn
To taste
salt and pepper
For rolling
plain flour
Oil cooking spray
To serve
extra virgin olive oil (optional)
12.25oz
shop bought or homemade raw pizza dough
5.25oz
ricotta
4.38oz
mozzarella, diced into 1 1/2cm cubes and drained
6 tbsp
pizza sauce
1.4oz
sliced salami, cut into 1cm strips
Handful
basil leaves, roughly torn
To taste
salt and pepper
For rolling
plain flour
Oil cooking spray
To serve
extra virgin olive oil (optional)
Utensils
Step 1
Begin by dividing the dough into two equal balls. Roll out each into a 26cm circle on a floured surface
Step 2
Spread half of the ricotta onto each circle leaving a 2.5cm border around the edges. Season each with salt and pepper. Spread 2 tablespoons of pizza sauce onto each circle over the ricotta. Sprinkle over half the mozzarella, half the basil leaves and half the salami onto each circle
Step 3
Dampen the edges of the dough lightly with water and flip one half over the other to make a half moon. Press the edges together to close then go around the edge pinching and folding the dough over onto itself to ensure it is sealed
Step 4
Insert the crisper plates into both drawers. Spray the plates with oil and place a calzone into each drawer. Spread a tablespoon of pizza sauce over the top of each calzone, avoiding the crimped edges. Spray the calzone with oil and insert both drawers into the unit
Step 5
Select Zone 1, turn the dial to select AIR FRY, set temperature to 220°C, and set time to 9 minutes. Select MATCH. Press the dial to begin cooking
Step 6
Begin checking after 8 minutes. The last minute is crucial. They will be done at 8 minutes but to get the calzone a little crisper and coloured, cook for another 20-30 seconds. Watch carefully as the top of the calzone will most likely burn if you cook them for the whole 9 minutes
Step 7
Serve hot drizzled with extra virgin olive oil, if desired
Begin by dividing the dough into two equal balls. Roll out each into a 26cm circle on a floured surface
350g
shop bought or homemade raw pizza dough
150g
ricotta
125g
mozzarella, diced into 1 1/2cm cubes and drained
6 tbsp
pizza sauce
40g
sliced salami, cut into 1cm strips
Handful
basil leaves, roughly torn
To taste
salt and pepper
For rolling
plain flour
Oil cooking spray
To serve
extra virgin olive oil (optional)
12.25oz
shop bought or homemade raw pizza dough
5.25oz
ricotta
4.38oz
mozzarella, diced into 1 1/2cm cubes and drained
6 tbsp
pizza sauce
1.4oz
sliced salami, cut into 1cm strips
Handful
basil leaves, roughly torn
To taste
salt and pepper
For rolling
plain flour
Oil cooking spray
To serve
extra virgin olive oil (optional)
Step 2 of 7
Spread half of the ricotta onto each circle leaving a 2.5cm border around the edges. Season each with salt and pepper. Spread 2 tablespoons of pizza sauce onto each circle over the ricotta. Sprinkle over half the mozzarella, half the basil leaves and half the salami onto each circle
350g
shop bought or homemade raw pizza dough
150g
ricotta
125g
mozzarella, diced into 1 1/2cm cubes and drained
6 tbsp
pizza sauce
40g
sliced salami, cut into 1cm strips
Handful
basil leaves, roughly torn
To taste
salt and pepper
For rolling
plain flour
Oil cooking spray
To serve
extra virgin olive oil (optional)
12.25oz
shop bought or homemade raw pizza dough
5.25oz
ricotta
4.38oz
mozzarella, diced into 1 1/2cm cubes and drained
6 tbsp
pizza sauce
1.4oz
sliced salami, cut into 1cm strips
Handful
basil leaves, roughly torn
To taste
salt and pepper
For rolling
plain flour
Oil cooking spray
To serve
extra virgin olive oil (optional)
Step 3 of 7
Dampen the edges of the dough lightly with water and flip one half over the other to make a half moon. Press the edges together to close then go around the edge pinching and folding the dough over onto itself to ensure it is sealed
350g
shop bought or homemade raw pizza dough
150g
ricotta
125g
mozzarella, diced into 1 1/2cm cubes and drained
6 tbsp
pizza sauce
40g
sliced salami, cut into 1cm strips
Handful
basil leaves, roughly torn
To taste
salt and pepper
For rolling
plain flour
Oil cooking spray
To serve
extra virgin olive oil (optional)
12.25oz
shop bought or homemade raw pizza dough
5.25oz
ricotta
4.38oz
mozzarella, diced into 1 1/2cm cubes and drained
6 tbsp
pizza sauce
1.4oz
sliced salami, cut into 1cm strips
Handful
basil leaves, roughly torn
To taste
salt and pepper
For rolling
plain flour
Oil cooking spray
To serve
extra virgin olive oil (optional)
Step 4 of 7
Insert the crisper plates into both drawers. Spray the plates with oil and place a calzone into each drawer. Spread a tablespoon of pizza sauce over the top of each calzone, avoiding the crimped edges. Spray the calzone with oil and insert both drawers into the unit
350g
shop bought or homemade raw pizza dough
150g
ricotta
125g
mozzarella, diced into 1 1/2cm cubes and drained
6 tbsp
pizza sauce
40g
sliced salami, cut into 1cm strips
Handful
basil leaves, roughly torn
To taste
salt and pepper
For rolling
plain flour
Oil cooking spray
To serve
extra virgin olive oil (optional)
12.25oz
shop bought or homemade raw pizza dough
5.25oz
ricotta
4.38oz
mozzarella, diced into 1 1/2cm cubes and drained
6 tbsp
pizza sauce
1.4oz
sliced salami, cut into 1cm strips
Handful
basil leaves, roughly torn
To taste
salt and pepper
For rolling
plain flour
Oil cooking spray
To serve
extra virgin olive oil (optional)
Step 5 of 7
Select Zone 1, turn the dial to select AIR FRY, set temperature to 220°C, and set time to 9 minutes. Select MATCH. Press the dial to begin cooking
350g
shop bought or homemade raw pizza dough
150g
ricotta
125g
mozzarella, diced into 1 1/2cm cubes and drained
6 tbsp
pizza sauce
40g
sliced salami, cut into 1cm strips
Handful
basil leaves, roughly torn
To taste
salt and pepper
For rolling
plain flour
Oil cooking spray
To serve
extra virgin olive oil (optional)
12.25oz
shop bought or homemade raw pizza dough
5.25oz
ricotta
4.38oz
mozzarella, diced into 1 1/2cm cubes and drained
6 tbsp
pizza sauce
1.4oz
sliced salami, cut into 1cm strips
Handful
basil leaves, roughly torn
To taste
salt and pepper
For rolling
plain flour
Oil cooking spray
To serve
extra virgin olive oil (optional)
Step 6 of 7
Begin checking after 8 minutes. The last minute is crucial. They will be done at 8 minutes but to get the calzone a little crisper and coloured, cook for another 20-30 seconds. Watch carefully as the top of the calzone will most likely burn if you cook them for the whole 9 minutes
350g
shop bought or homemade raw pizza dough
150g
ricotta
125g
mozzarella, diced into 1 1/2cm cubes and drained
6 tbsp
pizza sauce
40g
sliced salami, cut into 1cm strips
Handful
basil leaves, roughly torn
To taste
salt and pepper
For rolling
plain flour
Oil cooking spray
To serve
extra virgin olive oil (optional)
12.25oz
shop bought or homemade raw pizza dough
5.25oz
ricotta
4.38oz
mozzarella, diced into 1 1/2cm cubes and drained
6 tbsp
pizza sauce
1.4oz
sliced salami, cut into 1cm strips
Handful
basil leaves, roughly torn
To taste
salt and pepper
For rolling
plain flour
Oil cooking spray
To serve
extra virgin olive oil (optional)
Step 7 of 7
Serve hot drizzled with extra virgin olive oil, if desired
350g
shop bought or homemade raw pizza dough
150g
ricotta
125g
mozzarella, diced into 1 1/2cm cubes and drained
6 tbsp
pizza sauce
40g
sliced salami, cut into 1cm strips
Handful
basil leaves, roughly torn
To taste
salt and pepper
For rolling
plain flour
Oil cooking spray
To serve
extra virgin olive oil (optional)
12.25oz
shop bought or homemade raw pizza dough
5.25oz
ricotta
4.38oz
mozzarella, diced into 1 1/2cm cubes and drained
