What's more festive than combining pizza with Santa? @leopardcrust does it best with this Christmas Calzone.
Time: 20 minutes + dough prep time
Serves: 1-2 people
1x Dough Ball
San Marzano tomatoes sauce (recipe)
Basil sauce (recipe)
1x Black Olives
1x Cherry Tomato
Preheat your Gozney Roccbox or Dome to 350°C/650°F. Prepare the ricotta by mixing it in a large bowl with a pinch of salt, then whipping for 1 minute until fluffy. Transfer into a piping bag or Ziploc bag. If using a Ziploc bag, seal the ricotta in the bag, press ricotta towards a bottom corner, then cut a small hole in the corner to make a piping bag.
Press the dough out into an evenly flat circle.
Being careful not to overstuff your calzone, scatter a few provolone chunks and grated Parmigiano Reggiano over one half of the dough. Spread alternating stripes of tomato and pesto sauce on top of the cheese. Season with a pinch of salt.
Fold the dough over and tightly crimp the edges to form a secure seal.
On one half of the calzone, spread a thin layer of tomato sauce to the edges of the dough (this will be Santa’s red hat). Use a fork to poke small holes in the sauced area of the dough.
Lightly flour the front edge of your launch peel. Using both hands, pinch each end of the calzone and drag it onto the front edge of the peel, forming a crescent shape.
Allow the calzone to bake in the oven with the flame switched off for 1 minute. Ignite the oven and set to the lowest flame setting. Rotate and bake the calzone until it is the colour you like.
Once cooked, remove from the oven and decorate with ricotta to create Santa’s hat and beard. Place on black olives for eyes and a cherry tomato for the nose. Chuckle at your creation and enjoy!