For the pesto:
2) Combine garlic, basil, pine nuts and parmesan in a food processor. Slowly add olive oil as dry ingredients are processing.
For baked calzone:
3) Preheat oven to 240C.
4) Sprinkle flour on a wooden cutting board or preparation surface. Slap out the ball of dough into a circle about 1/2-cm thick. Spread a layer of pesto on dough a few inches across, leaving about 2-cm around the edges uncovered. Add ricotta and toppings and fold the dough over the toppings to create a half moon. Press down along the edges to create a seal so the melted cheese will not leak out. Bake for 15 minutes on a pizza stone. Rotate halfway through to ensure they cook evenly. Serve with marinara sauce.
To deep fry:
5) Preheat peanut oil to 180C.
6) Use an egg wash to seal the edges of the dough. Place in the fryer basket and deep-fry for 6 to 8 minutes, until golden brown.
*Cook's Note: 500g of dough yields 2 calzones.