Olive, Parmesan and Broccoli Rabe Calzone with Ricotta
Inspired by techniques from NYT Cooking.
A single baked pastry envelope holding creamy ricotta, punctuated with salty olives, nutty parmesan and tender broccoli rabe.
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Method
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Equipment
- large frying pan with a lid
- baking tray
- rolling pin
- pastry brush
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 877 kcal |
| Protein | 37.1 g |
| Carbohydrate | 73.8 g |
| of which sugars | 1.9 g |
| of which free sugars | 0 g |
| Fat | 49.5 g |
| of which saturates | 19.9 g |
| Fibre | 7.7 g |
| Salt | 3.75 g |
Protein per 100 kcal
4.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 2 servings
Filling
- 30 ml extra-virgin olive oil
- 3 garlic cloves, finely chopped
- 450 g broccoli rabe (1 bunch), tough stems removed
- 1.5 g fine sea salt or table salt about ¼ tsp
- 1 pinch ground black pepper
Dough
- 16 g plain flour, for dusting about 2 tbsp
- 225 g pizza dough, shop-bought or homemade, at room temperature
Cheese
- 245 g fresh ricotta
- 25 g parmesan, finely grated
- 85 g fresh mozzarella, sliced
- 2 tbsp pitted black olives, thinly sliced
- ¼ tsp dried chilli flakes
To finish
- 10 ml olive oil, for brushing and the tray
- 1
Preheat. Heat the oven to 260 °C and lightly brush the baking tray with olive oil.
- 2
Cook greens. Heat the large frying pan over medium, add the olive oil and two thirds of the finely chopped garlic and cook for about 20 seconds until aromatic but not yet coloured, add the broccoli rabe and 3 tbsp water, raise the heat to medium-high and cook for 3 min, then lower the heat, cover with a lid and cook for a further 2–3 min until the thick stems are tender, season with salt and pepper.
- 3
Shape. On a lightly floured work surface, stretch or roll out the pizza dough to a 30 cm round.
- 4
Assemble. Spoon the ricotta over one half of the round leaving a 1 cm border, sprinkle the finely grated parmesan over the ricotta, add the remaining chopped garlic, top with the sliced fresh mozzarella, pile the cooked broccoli rabe on top and scatter with the thinly sliced black olives and the dried chilli flakes.
- 5
Seal. Wet the outer edges of the dough with water, fold over to cover the filling and press the edges firmly together to seal.
- 6
Transfer. Lift the sealed calzone onto the oiled tray and brush the top with olive oil.
- 7
Bake. Bake for 15–20 min until the pastry is golden and firm to the touch, cool for 5 min before serving.
Storage
Cool and refrigerate for up to 2 days, reheating gently if desired. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
