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1
Line a sieve with a double thickness of cheesecloth or a basket-type coffee filter.
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2
Dump the ricotta in and set the sieve over a bowl.
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3
Cover with plastic wrap and refrigerate overnight or up to 1 day.
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4
Discard the drained liquid.
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5
Prepare the pizza dough.
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6
It isnt necessary to divide the dough before the second rising.
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7
Slice the leeks crosswise, 1/2 inch thick.
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8
In a large, deep skillet or braising pan, heat 3 tablespoons olive oil over medium-high heat.
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9
Add the leeks, season lightly with salt and pepper, and cook until softened, about 4 minutes.
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10
Stir in the spinach a large handful at a time, waiting for each handful to wilt somewhat before adding the next.
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11
Continue cooking until the spinach is completely wilted and all the liquid is evaporated, about 4 minutes.
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12
Drain in a colander, pressing lightly to remove excess liquid.
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13
Stir the drained ricotta and mozzarella together in a bowl until blended.
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14
Season to taste with salt and pepper.
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15
Place one oven rack in the lowest position and the second rack in the upper third of the oven.
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16
Center a baking stone, if using, over the lower rack.
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17
Preheat the oven to 450 F. If not using a baking stone, sprinkle two large baking sheets generously with coarse cornmeal.
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18
Divide the dough in half.
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19
Working with one half at a time, roll the dough out on a lightly floured surface to about 1/4 inch thick.
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20
Cut the dough into 4-inch circles and reserve the unused dough.
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21
Spread 3 tablespoons of the cheese mixture in an even layer over half of each circle, leaving a 1/2-inch border around the edge.
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22
Top the cheese with about 1 tablespoon of the spinach and leeks.
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23
Brush the edges of the circles with water and fold the uncovered dough over the spinach-cheese filling.
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24
Seal the edges by pressing firmly with the tips of fork tines or by plaiting the edges.
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25
Poke holes into the top of each calzone several times with a fork.
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26
Brush the tops of the calzones with olive oil.
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27
Let stand until slightly puffed, about 15 minutes.
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28
Sprinkle a pizza peel or perfectly flat baking sheet generously with cornmeal.
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29
Place three or four of the calzones on the prepared peel and slide them onto one side of the stone, leaving some space between them.
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30
Repeat with a second round of three or four calzones.
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31
Bake the calzones until lightly browned on the underside, about 8 minutes.
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32
Transfer the calzones directly to the upper rack and continue baking until deep golden brown, about 20 minutes.
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33
Start baking a second batch on the stone once you remove the first batch.
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34
Transfer the calzones to lightly oiled baking sheets.
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35
Bake, rotating the pans side to side and shelf to shelf, halfway through cooking, until the calzones are golden brown, about 25 minutes.
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36
Baked either way, let stand at least 10 minutes before serving.
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37
They are also delicious at room temperature.
