Makes 4 servings
2tbsp olive oil
1lb swiss chard
1lb ricotta
8oz mozzarella cheese, grated
2tbsp parmesan, grated
Handful of sun-dried tomatoes
Handful of basil
2 portions of pizza dough
Put a pizza stone in the oven and heat to 350°F . In a large frying pan, heat 1 tbsp of oil then add the swiss chard. Season and stir until the chard is wilted and no liquid remains. Set aside to cool. Squeeze out any remaining liquid, if necessary.
In a large bowl, combine the ricotta, mozzarella, parmesan, sun-dried tomatoes and basil. Season, add the chard and mix well.
Cut the pizza dough into 4 pieces. On a floured surface, roll or stretch each of the pieces into a 8in round. Spoon a quarter of the mixture onto one half of the round, leaving a ¾in border. Brush the border with water, then fold the dough up over the filling. Seal the edges by folding the edge of the dough over and pinching it. Transfer the calzone to the pizza stone, brush with the remaining oil and bake for 15-20 minute or until golden.