1 15-ounce can artichoke hearts, drained
2 large garlic cloves, cracked away from the skin
Zest of 1 lemon
A handful of fresh flat-leaf parsley leaves
1/2 cup grated Parmesan cheese
Coarse black pepper
1/4 teaspoon grated or ground nutmeg
1/3 cup extra-virgin olive oil, plus a dab to brush on the dough before baking
4 cups ricotta cheese
2 10-ounce boxes frozen chopped spinach, defrosted in the microwave and wrung completely dry in a clean kitchen towel
2 balls or tubs of fresh pizza dough, any variety or brand
A sprinkle of flour, to dust hands for handling the dough
1 sack (10 ounces) shredded Italian cheese blend, shredded Provolone, or shredded mozzarella, your choice
Preheat the oven to 400 degrees F.
In the bowl of a food processor, combine the nuts, artichoke hearts, garlic, lemon zest, parsley, cheese, some pepper, and nutmeg and pulse the ingredients until chopped. Turn the processor on and stream in the EVOO in a slow stream until the pesto forms. It should be thick and paste like in consistency.
In a large bowl, combine the pesto and the ricotta. Add the spinach, pulling it apart as you add it to the bowl, then mix it through the ricotta and pesto.Taste the filling to adjust the salt and pepper.
Cut each ball of dough in half and with each half, dust your hands with flour, and form a 6- to 7-inch round crust. Pile one fourth of the ricotta filling on half of the round dough.
Top with one fourth of the shredded cheese. Fold the dough over and seal at the edges. Brush the Calzone lightly with EVOO and place on a cookie sheet. You should be able to fit all 4 on a large nonstick sheet.
Bake for 15 to 18 minutes, until evenly deep golden and crisp.
4 BURLY MAN SIZE SERVINGS
This is a fun meal to make. It is the variation of the Artichoke and Walnut Pesto Pasta. It takes a little longer than 30 minutes, but it's worth it. I changed the cheese from Parmigiano-Reggiano to just Parmesan. And I changed the servings from 4 to 4 burly man servings. My husband couldn't even eat a whole one. I ate 1/2 of one. My daughters had trouble eating 1/4 of one! The thing I would change about this next time I make it would be to cut back the amount of Ricotta. It was just too much filling. Maybe I would use 2 cups instead of 4 cups. It tasted pretty good though. I wonder what it would taste like if you added tomatoes to it.