This mushroom and whipped ricotta filling is delicious as is, but brushing the calzone with copious amounts of garlic butter as it comes out of the oven takes it to whole new levels of deliciousness.
To make the garlic butter, beat together the butter and garlic before adding the parsley and checking the seasoning. This will keep in the fridge for a couple of weeks.
Pop the ricotta in a food processor with the lemon juice and a little seasoning before whizzing for a few minutes till smooth. Set to one side.
To make the calzone, open up a 230-250g (8oz) Neapolitan dough ball into a pizza skin- slightly smaller than you would for a pizza as we don’t want it too thin!
Spread half the ricotta mix over the pizza skin along with half the cooked mushrooms. Then sprinkle over half the mozzarella and half the oregano- making sure to leave a border of around 4cm around the outside.
Fold the dough over towards you and use the butt end of a pizza wheel to stick the dough together all the way round- it should look like a classic calzone or Cornish pasty at this point!
Cut the excess dough away from the crimped edge so you’re left with a beautiful looking sealed parcel and pierce the top 2 or 3 times with a skewer to allow the steam to escape.
Turn a preheated, hot Roccbox flame down to its lowest setting (the thermometer should read around 350oC/660oF) before popping the calzone onto a floured peel and launching into the front third of the oven. Bake for 2 ½- 3 minutes rotating and turning as required.
When the calzone comes out the oven brush it all over generously with garlic butter before serving.
For the Garlic Butter;
100g Unsalted Butter, softened
3-4 Garlic Cloves
1 Tbsp Chopped Parsley
For 2 Calzones;
200g Ricotta Cheese,
Squeeze of lemon juice
400g Crimini Mushrooms, sliced and cooked
4 Tbsp Fresh Oregano Leaves
80g Mozzarella Cheese