Italian-Style Calzone with Spinach, Ricotta, and Sun-Dried Tomatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A folded pizza pocket filled with creamy ricotta, sautéed spinach, and tangy sun-dried tomatoes, baked until golden and inviting. This italian-inspired pizza (vegetarian) ready in about 98 minutes pairs all-purpose flour, warm water, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 350 g all-purpose flour
• 200 ml warm water
• 7 g active dry yeast
• 2 tbsp olive oil
• 1 tsp salt
• 200 g ricotta cheese
• 150 g fresh spinach
• 60 g, chopped sun-dried tomatoes in oil
• 2, minced garlic cloves
• 50 g grated Parmesan cheese
• to taste black pepper
• 1, beaten for egg wash egg

Instructions

1. Step 1: In a small bowl, combine 200 ml warm water and 7 g active dry yeast. Stir and let sit for 5 minutes until foamy.
2. Step 2: In a large bowl, mix 350 g all-purpose flour and 1 tsp salt. Add the yeast mixture and 2 tbsp olive oil, stirring until dough forms. Knead on a floured surface for 8 minutes until elastic, then place in an oiled bowl covered with a towel to rise for 1 hour until doubled.
3. Step 3: While dough rises, heat 1 tbsp olive oil in a skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add 150 g fresh spinach and cook until wilted, about 3 minutes. Remove from heat.
4. Step 4: In a bowl, combine the sautéed spinach and garlic, 200 g ricotta cheese, 60 g chopped sun-dried tomatoes, 50 g grated Parmesan cheese, and black pepper to taste. Mix until well combined.
5. Step 5: Preheat oven to 230°C (450°F). Divide the dough into two equal portions. Roll each into a 25 cm circle on a floured surface.
6. Step 6: Spoon half the filling onto one half of each dough circle, leaving a 2 cm border around the edges. Fold the dough over the filling and press edges to seal tightly. Crimp edges with a fork.
7. Step 7: Transfer calzones to a baking sheet lined with parchment paper. Brush the tops with 1 beaten egg for shine.
8. Step 8: Bake for 15-18 minutes until golden brown and puffed.
9. Step 9: Let cool for 5 minutes before slicing and serving warm.