Christmas Calzone

What's more festive than combining pizza with Santa? @leopardcrust does it best with this Christmas Calzone.

Step 1:

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.

Step 2:

Press the dough out into an evenly flat circle.

Step 3:

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.

Step 4:

Fold the dough over and tightly crimp the edges to form a secure seal.

Step 5:

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.

Step 6:

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.

Step 7:

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.

Step 8:

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!