In the kitchen:
- 01
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.
- 02
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:
- 01
Prepare the grill for grilling/direct cooking over medium
heat (180–230°C/350–450°F).
- 02
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.
- 03
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.
- 04
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.
- 05
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.
- 06
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.