Preparation
Step: 1/9

Thaw the spinach, squeeze out the liquid and roughly chop. Peel and dice the onions.

Step: 2/9

Heat 2 tbsp olive oil in a pan and fry the onions over a medium heat for 2 minutes until translucent. Add the spinach and cook for a further 4 minutes. Season the spinach with salt, pepper and freshly grated nutmeg. Allow to cool.

Step: 3/9

Separate the eggs. Coarsely grate the mozzarella. Mix the egg yolks with the ricotta, grated cheese and spinach. (The egg whites are not needed in this dish.)

Step: 4/9

Cut the cold cuts into fine strips.

Step: 5/9

Drain and chop the sun-dried tomatoes.

Step: 6/9

Divide the pizza dough into quarters, roll out to 9 inch circles, about 0.5 inch thick, and place on a baking tray lined with baking paper.

Step: 7/9

Cover half of each pizza with the spinach and ricotta mixture and sprinkle with the meat strips and tomato cubes.

Step: 8/9

Fold the plain pizza halves over the filling and press the edges tightly with a fork.

Step: 9/9

Brush each calzone with some olive oil and bake in a preheated oven at 425°F (400°F fan, gas 7) for 20-25 minutes.