Spinach and Taleggio Calzone

David Massey bakes a brilliant pizza-style package in this fabulous version of the traditional Italian calzone
By David Massey
Spinach and Taleggio Calzone
  • Rating:
  • Serves: 2
  • Cook Time: 35 minutes
  • Prep Time: 40 minutes plus 1 hr raising time
  • Effort: easy


For the dough

  • 70 g plain flour
  • 4 g yeast
  • 1 tsp salt
  • 10 ml olive oil
  • 1/2 tsp sugar
  • 50 ml water

For the filling

  • 1 tbsp cooked spinach
  • 1 tbsp toasted pine kernels
  • 60 g taleggio cheese
  • 1/2 balls buffalo mozzarella
  • 1 tbsp parmesan, grated
  • 1 tsp thyme, freshly chopped
  • 1 tbsp sun-blushed tomatoes
  • grated nutmeg

  • 1 egg, beaten

For the topping

  • 5 passata
  • 2 tbsp basil, chopped
  • 1 cloves garlic, chopped


Place all the ingredients for the dough together in a bowl and bring together until smooth. Tip out onto a floured surface and knead until springy - four to five minutes. Cut into three portions and set aside in a bowl to rest for one hour.

Set the oven to 220C/gas 8. Roll out the dough into a large round disc and place on a pizza tray.

Top with the filling ingredients, season and brush the edges with the beaten egg. Fold over and nip the edges together to seal. Bake for about 30 minutes, until golden.

Blitz the passata, basil and garlic together until smooth. Pour into a small saucepan and heat through. Pour over the cooked calzone and serve immediately.

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