Red Onion & Ricotta Calzone with Tomato Salad

This recipe works in combination with: Butternut Squash Farfalle, Pesto Minestrone with Basil Ciabatta, Sunblush Tomato, Olive & Basil Gnocchi. This recipe features in these meal plans: Italian Specials.

An Italian folded pizza with a roasted red onion, olive and ricotta filling. Served with a tomato, olive and caper salad.


  • 4 large red onions (approx 210g each)
  • 1 lemon, zest grated and juiced
  • 250g of ricotta cheese
  • 2 beef tomatoes, thinly sliced
  • 250g of baby plum tomatoes, halved
  • 2 x 145g sachets of pizza base mix
  • 20g Parmesan cheese, shaved
  • 2 tbsp capers
  • 200g of black olives, halved
  • 75 ml olive oil (5 tbsp)
  • 3 cloves of garlic, finely chopped
  • 3 tbsp fresh parsley, chopped
  • 10g fresh basil, torn
  • 1 tbsp balsamic vinegar
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 55 mins
  • Oven temp: 220c
  • Price per person: £2.22
  • Store cupboard: Cook's
  • Calories per serving: 662
  • 5-a-day per serving: 3.9
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Red Onion & Ricotta Calzone photo

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  1. Preheat the oven. Peel and halve the onions. Cut each half into narrow wedges lengthways (leaving the root end intact so the onion layers hold together).
  2. Mix the lemon zest and two-thirds of the garlic with the onion wedges in a roasting tray. Drizzle with 2 tbsp extra virgin olive oil and season with salt and pepper. Toss well to make sure the onions are evenly coated and roast in the oven for 30 minutes, or until the onions are softened and browned.
  3. Meanwhile, prepare the pizza dough according to the packet instructions. Divide the dough into 4 equal portions and roll each into 5mm thick circles.
  4. To make the calzone filling, add half the olives to the cooked onion mixture and stir in the ricotta and 2 tbsp parsley. Mix well and season with salt and pepper.
  5. Spoon the filling onto one half of each circle, leaving a 1cm gap around the edge. Fold the empty half of the dough over the filling and crimp the edges firmly together.
  6. Line a baking tray with greaseproof paper. Transfer the calzones onto the tray and brush with a little olive oil. Bake in the oven for 20-25 minutes, or until the pastry is crisp and golden brown.
  7. Meanwhile, prepare the salad dressing. Mix 3 tbsp extra virgin olive oil with the vinegar, lemon juice and remaining garlic. Season with salt and pepper and set aside.
  8. To prepare the salad, arrange the beef tomato slices and plum tomato halves on a plate, top with the capers, basil, Parmesan and remaining olives.
  9. To serve, drizzle the dressing over the tomato salad and serve with the cooked calzones.

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