1 c. Ricotta cheese
1/4 c. Mozzarella cheese, part-skim, shredded
1/2 c. Parmesan cheese, grated, divided
1/4 c. Fontina (or Swiss) cheese, grated
1/4 c. Provolone cheese, grated
1/8 tsp. Nutmeg, grated
1 tsp. Original TABASCO brand Pepper Sauce
Salt, divided 2 pinches
Black pepper, divided 2 pinches
3 T. Olive oil, divided
1 tsp. Garlic, minced
4 c. Baby spinach
2 c. Tomato sauce, prepared
1/2 tsp. TABASCO brand Habanero Sauce
12 oz. Prepared pizza dough
2 T. Cornmeal
1 Preheat oven to 400F.
2 Combine ricotta, mozzarella, 1/4 c. Parmesan, fontina, provolone, egg,
nutmeg and Original TABASCO Pepper Sauce. Season with a pinch of salt
and pepper. Mix thoroughly and set aside.
3 Heat a medium saute pan over medium-high heat. Add 1 T. olive oil and
garlic to the pan. When garlic begins to color, add spinach and saute until
wilted. Season with a pinch of salt and pepper. Drain on a plate using paper
towels to remove excess water.
4 Combine tomato sauce and TABASCO Habanero Sauce. Set aside.
5 On a flat work surface, flatten pizza dough into a 12 disk. Place on a
wooden pizza peel sprinkled with cornmeal. Place cheese mixture to the right
of the center of the dough. Top with spinach. Fold the left side of the dough
over and seal the edges using a fork.
6 Bake for 12-15 minutes until golden brown.
7 Brush calzone with remaining olive oil and sprinkle with remaining 1/4 c. of Parmesan cheese. Slice and serve with warm spicy tomato sauce on the side.