Mains, Outdoor Cooking

Pepperoni & Ricotta Calzone

Step 1 of 6

Install the Accessory Frame in the bottom level of the unit, then place the Pizza Stone on top. Turn dial to select PIZZA, then use the right-hand dial to select CALZONE, then set time for 8minutes. Select START/STOP to begin preheating(preheating will take approx. 10 minutes)

Ingredients

2 X 200g fresh homemade dough, room temperature
150g ricotta, liquid drained
4 tbsp pizza sauce
40g red peppers, finely diced
40g pepperoni, cut into 1cm strips
100g grated mozzarella
Handful basil leaves, roughly torn
Chilli flakes, optional
1 tsp dried oregano
To taste salt and ground black pepper

Step 2 of 6

Lightly flour a clean work surface (this will prevent the dough from sticking). Then roll each portion of dough into a 26cm circle, about 3mm thick

Ingredients

2 X 200g fresh homemade dough, room temperature
150g ricotta, liquid drained
4 tbsp pizza sauce
40g red peppers, finely diced
40g pepperoni, cut into 1cm strips
100g grated mozzarella
Handful basil leaves, roughly torn
Chilli flakes, optional
1 tsp dried oregano
To taste salt and ground black pepper

Step 3 of 6

Spread half of the ricotta on one half of each circle, leaving a 2.5cm border around the edge. Spread 2 tablespoons of pizza sauce over the ricotta, then top with diced peppers, pepperoni, mozzarella, basil, chilli, oregano, salt and pepper

Ingredients

2 X 200g fresh homemade dough, room temperature
150g ricotta, liquid drained
4 tbsp pizza sauce
40g red peppers, finely diced
40g pepperoni, cut into 1cm strips
100g grated mozzarella
Handful basil leaves, roughly torn
Chilli flakes, optional
1 tsp dried oregano
To taste salt and ground black pepper

Step 4 of 6

Lightly dampen the edges of the dough with water. Pull the empty side of the dough over the filling, then press and pinch the edges together to seal. Pierce the top with a knife three times to allow air to escape during cooking

Ingredients

2 X 200g fresh homemade dough, room temperature
150g ricotta, liquid drained
4 tbsp pizza sauce
40g red peppers, finely diced
40g pepperoni, cut into 1cm strips
100g grated mozzarella
Handful basil leaves, roughly torn
Chilli flakes, optional
1 tsp dried oregano
To taste salt and ground black pepper

Step 5 of 6

When unit is preheated and ADD FOOD and PRS STRT is displayed, open door, slide a floured pizza peel under the calzones and transfer to the hot stone. Close door, select START/STOP, and cook for 8 minutes. If more time is necessary or a darker calzone is desired, increase the time using the right dial

Ingredients

2 X 200g fresh homemade dough, room temperature
150g ricotta, liquid drained
4 tbsp pizza sauce
40g red peppers, finely diced
40g pepperoni, cut into 1cm strips
100g grated mozzarella
Handful basil leaves, roughly torn
Chilli flakes, optional
1 tsp dried oregano
To taste salt and ground black pepper

Step 6 of 6

When cooking is completed, open door and remove calzones with peel. Allow to cool slightly before serving

Ingredients

2 X 200g fresh homemade dough, room temperature
150g ricotta, liquid drained
4 tbsp pizza sauce
40g red peppers, finely diced
40g pepperoni, cut into 1cm strips
100g grated mozzarella
Handful basil leaves, roughly torn
Chilli flakes, optional
1 tsp dried oregano
To taste salt and ground black pepper

Mains, Outdoor Cooking

Pepperoni & Ricotta Calzone

Recipe by Ninja Kitchen

Tip: Cooking Mode