Zizzi Calzone Pollo Spinaci
Folded pizza filled with chicken, spinach, ricotta, and mozzarella. A lighter calzone packed with protein and flavor.
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Why you’ll love it
Zizzi's Calzone Pollo Spinaci offers a lighter take on the classic folded pizza. This elegant calzone is filled with tender chicken, fresh spinach, creamy ricotta, and melted mozzarella - a combination that's both nutritious and incredibly satisfying. The ricotta adds a luxurious creaminess that contrasts beautifully with the lean chicken and vibrant spinach, while the mozzarella provides that essential stretchy cheese pull. Baked until the crust is golden and crispy, this calzone is comfort food that won't leave you feeling heavy. It's the perfect choice when you want the indulgence of pizza with a bit more balance.
About the original
Zizzi understands that diners want options that feel lighter without sacrificing flavor or satisfaction. The Calzone Pollo Spinaci showcases how Italian cooking naturally incorporates vegetables and lean proteins, creating balanced meals that are still deeply comforting.
This calzone reflects Zizzi's commitment to offering diverse menu options for different preferences and occasions. Whether you're after something lighter or simply prefer chicken to red meat, this calzone delivers all the satisfaction of traditional Italian cooking with a healthier profile.
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Ingredients
- 400 g Pizza dough
- 2 piece Chicken breast — cooked and sliced
- 150 g Baby spinach
- 150 g Ricotta
- 150 g Mozzarella — torn
- 150 ml Passata
- 2 clove Garlic — minced
- 1 tsp Dried oregano
- 30 g Parmesan — grated
- 0.5 piece Lemon — zest only
- 2 tbsp Olive oil
- 0.5 tsp Fine sea salt
- 0.5 tsp Black pepper
Method
Preheat oven to 220°C (200°C fan). Line baking tray.
Wilt spinach in pan with splash of water. Squeeze out excess liquid.
Mix ricotta with parmesan, lemon zest, salt, and pepper.
Mix passata with garlic and oregano.
Divide dough in half. Roll each into 25cm circle.
Spread sauce on one half of each circle, leaving 2cm border.
Top with ricotta mixture, chicken, spinach, and mozzarella.
Fold dough over filling. Press edges and crimp with fork to seal.
Brush with olive oil. Cut small slits in top.
Bake 20-25 minutes until golden and crispy.
Rest 5 minutes. Serve with side salad and extra passata.
Tips & Variations
- Squeeze spinach really well - excess water makes soggy calzone.
- Use leftover roast chicken for even quicker prep.
- Seal edges properly to prevent filling leaking out.
- The lemon zest in ricotta adds brightness - don't skip it.
- Let rest before cutting so filling doesn't spill out.
FAQs
- Can I use frozen spinach?
- Yes, but defrost and squeeze it very dry first. Fresh has better texture though.
- Can I add other vegetables?
- Absolutely! Roasted peppers, sun-dried tomatoes, or mushrooms all work beautifully.
- How do I prevent soggy bottom?
- Bake on a preheated pizza stone or very hot baking tray for crispiest base.
Nutrition (per serving)
| Calories | 1316 kcal |
|---|---|
| Protein | 86.6 g |
| Fat | 56.3 g |
| Carbs | 115.9 g |
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