MAIN Ricotta & Arugula Calzones




Yield 1 calzone

Quick and easy calzones using Vie's pizza dough and homemade ricotta.  The addition of mozzarella gives an extra bit of goodness and the arugula a peppery bite.


1 ball pizza dough, cut in half

1 cup homemade ricotta

1 handful fresh arugula

1 pinch red pepper flakes

½ tsp salt

2 Tbsp fire roasted tomatoes *optional

2 Tbsp pesto

½ cup mozzarella, shredded

2 Tbsp olive oil, divided *for garnish

2 Tbsp parmesan, grated *for garnish


Preheat oven to 500 F.

Follow instructions for pizza dough and work dough until it is in its relaxation period.  After 30 minutes, pick it up to work with it here:

Create a large, symmetrical circle, using a rolling pin or your fingers to gently stretch it into a 12 inch in diameter circle.

On the entire circle, using a pastry brush or your fingers, gently spread half of the olive oil over the base of the dough.

On one side, add toppings carefully, making sure to keep any toppings away from the outer inch of dough, as you’ll be using this to seal the calzone so it needs to be food-free.

Next, fold over the unfilled side onto the filled side, pressing down dough over ingredients and nestling right up against them.

Now take the outer edge of dough and fold up and over, pressing to add a final layer of sealing.  Watch our video to see this in action!

Using your fingers or a pastry brush again, distribute the rest of the olive oil over top of sealed calzone, sprinkle with parmesan cheese and slice two or three slits in the top to release steam during cooking.  Allow dough to rest covered for 10 minutes then bake until golden brown and bubbling, about 15 minutes.*


Don't forget this dough needs a couple of hours to rise, so give yourself plenty of time!

Courses dinner, lunch

Recipe by Vie at