- The ricotta leaked out.
- Always drain the ricotta in a sieve before use, otherwise it will make the dough soggy.
Parmesan & ricotta calzone
A hymn for cheese lovers. The creaminess of ricotta and the salty, mature taste of parmesan form a perfect contrast. This filling (ricotta + mozzarella) is the base of many Italian 'white' pizzas and calzones, where milky flavours dominate instead of tomato acidity.
Ingredients
500
g
Pizza flour (Type 00)
7
g
Dried yeast
300
ml
Lukewarm water
30
ml
Olive oil
10
g
Salt
100
g
Parmesan cheese (freshly grated)
250
g
Mozzarella cheese (firm)
200
g
Ricotta (drained)
2
cloves
Garlic
1
tsp
Black pepper
1
tsp
Oregano
1
pc
Egg (for glazing)
Shopping List (0)
Equipment Needed
- Mixing bowl
- Grater
- Baking tray
Allergen Information
Cereals containing gluten
Milk
Eggs
Instructions
1
✓
Knead the dough from the ingredients and prove for 1 hour.
Tip: Smooth, elastic dough is the goal.
2
✓
For the filling, mix the drained ricotta, half of the grated parmesan, crushed garlic and spices.
Tip: Taste the cream, salt if needed, but parmesan is salty!
3
✓
Roll out the dough, spread with the ricotta cream, sprinkle with the diced mozzarella.
Tip: The mozzarella 'holds' the ricotta while melting.
4
✓
Seal, glaze with egg, sprinkle the top with the remaining parmesan.
Tip: Cheese baked on top gives a crispy crust.
5
✓
Bake at 220°C for 15-20 minutes.
Tip: Bake until the cheese on top is browned.
Recipe FAQ
Ingredients
- 500 g Pizza flour (Type 00)
- 7 g Dried yeast
- 300 ml Lukewarm water
- 30 ml Olive oil
- 10 g Salt
- 100 g Parmesan cheese (freshly grated)
- 250 g Mozzarella cheese (firm)
- 200 g Ricotta (drained)
- 2 cloves Garlic
- 1 tsp Black pepper
- 1 tsp Oregano
- 1 pc Egg (for glazing)