A summer calzone recipe made with ricotta and fresh summer ingredients that’s great to serve all year round.
1/2 batch pizza dough
3-4 Tbsp. pesto, drained
1 zucchini, grated
1 C packed spinach
1 C Montena Taranto Ricotta
1 C shredded Montena Taranto Mozzarella
Salt and pepper, to taste
Preheat over to 450.
Combine spinach, zucchini and ricotta in a bowl.
Roll pizza dough into 4 circles.
Spread a thin layer of pesto on half of the circle.
Scoop a quarter of the spinach/zucchini mixture on top of the pesto half of the dough.
Top with a 1/4 cup of shreeded Montena Taranto Mozzarella.
Fold and crimp with fork.
Bake 20 min.
Makes 3-4 calzones.