Ricotta and Spinach Calzone | Crispy Italian Stuffed Pizza

In a bowl, mix together the plain wheat flour, dry yeast, and salt. Add about 180 ml of lukewarm water and half of the extra virgin olive oil (15 ml), then knead into a smooth, elastic dough for about 8-10 minutes.

Shape the dough into a ball, place it in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm place at room temperature until doubled in size, about 45-60 minutes.

Heat the remaining extra virgin olive oil in a pan. Add the finely crushed fresh garlic and fresh spinach, then wilt for 2-3 minutes until reduced and excess moisture evaporates. Remove from heat and allow to cool completely.