Instructions

In the kitchen:

• In a food processor combine the flour, 1 tablespoon oil, the salt and the yeast. With the motor running, add the warm water through the feed tube to make a ball of dough that is soft but not sticky and rides on top of the blade (there will be some crumbles of dough, too). If the dough is too moist, dust with 1 tablespoon of flour. If it is too dry, sprinkle with 1 teaspoon water. Process briefly, check the dough again, and repeat until the dough is the correct texture.
• Coat a bowl with oil. Shape the dough into a ball, put it in the bowl and turn to coat with the oil. Cover the bowl with clingfilm and let stand in a warm, draught-free place until the dough is doubled in volume, 1¼–1½ hours.

At the barbecue:

• Prepare the grill for grilling/direct cooking over medium heat (180–230°C/350–450°F).
• Brush the courgettes on both sides with 1 teaspoon oil and grill over grilling/direct medium heat for 4–6 minutes, with the lid closed, until grill marks appear and the courgettes are crisp-tender, turning once. Coarsely chop and put the pieces in a medium bowl. In a large sauté pan over a medium-high heat, warm 2 teaspoons of oil. Add the spinach and garlic granules and cook for 2–3 minutes until the spinach is wilted, stirring occasionally. Add the spinach and the remaining filling ingredients to the bowl with the courgettes, and stir to combine.
  Brush the courgettes on both sides with 1 teaspoon oil and grill over grilling/medium heat for 4–6 minutes, with the lid closed, until grill marks appear and the courgettes are crisp-tender, turning once. Coarsely chop and put the pieces in a medium bowl. In a large sauté pan over a medium-high heat, warm 2 teaspoons of oil. Add the spinach and garlic granules and cook for 2–3 minutes until the spinach is wilted, stirring occasionally. Add the spinach and the remaining filling ingredients to the bowl with the courgettes, and stir to combine.
• Turn the dough out on to a lightly floured work surface and divide it into four equal pieces. Shape each into a ball. Working with one ball of dough at a time, press it into a 10-cm/4-inch disc, then use a rolling pin to roll it into an 20-cm/8-inch round, dusting the work surface lightly with flour and turning the dough as needed. Repeat with the remaining dough balls. Loosely cover the rounds with clingfilm and allow them to stand for 10 minutes. During this resting time the gluten in the dough will relax, making the dough easier to work with. The dough rounds may also shrink slightly.
• Preheat a pizza stone following the manufacturer’s instructions for at least 15 minutes. Some stones need to be placed on a cold grill before they are heated. If this is the case, place the pizza stone on the grill when preheating it to cook the courgettes.
• Sprinkle a large baking sheet with a light coating of cornmeal. Reroll one piece of dough, if necessary, so that it forms a 20-cm/8-inch round again. Place a quarter of the filling on half of the round, spreading it out but leaving a 1–1.5-cm/½–¾-inch border uncovered. Moisten the border with water and fold the unfilled half of the dough over the filling to make a half-moon shape. Lightly press on the top of the calzone to remove any air, then firmly twist and crimp the edges with your fingers to seal. Place the calzone on the baking sheet and repeat with the remaining dough and the remaining filling. Cover the calzones with clingfilm and let stand for 15–20 minutes until very slightly puffy.
• Brush the tops and the crimped edges of the calzones with oil. Carefully place them on the pizza stone at least 2.5 cm/1 inch apart. Grill over grilling/direct medium heat for 12–14 minutes, with the lid closed, until the dough is lightly browned and crisp. Remove from the grill and immediately brush the calzones with more oil. Let stand for 3 minutes. Serve with tomato sauce, if using.

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