Dinner, Outdoor Cooking

Pepperoni & Ricotta Calzone

  • Prep 10 mins
  • Total 18 mins
  • Easy
  • Serves 12


  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

Cooking mode

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  • 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 1

    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)

  • Step 2

    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

  • Step 3

    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

  • Step 4

    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

  • Step 5

    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

  • Step 6

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