- Olive oil, for brushing
- All-purpose flour, for work surface
- 1 pound pizza dough, thawed if frozen
- 1/2 cup ricotta
- 10 ounces thawed frozen spinach, squeezed dry
- 4 ounces fresh mozzarella, thinly sliced
Preheat oven to 425 degrees. Brush a rimmed baking sheet with oil. On a lightly floured work surface, roll dough into a 16-inch round. Spread ricotta on bottom half of dough, leaving a 1-inch border. Top ricotta with spinach and mozzarella. Fold top half over and roll and pinch edges to seal. Brush off excess flour.
Carefully transfer calzone to baking sheet. Lightly brush with oil, season with salt, and bake until golden brown, 22 to 25 minutes.