I cannot imagine anything more delicious than a pizza pocket...except of course a cheese stuffed crust pizza. Or perhaps a Stromboli! But this is knock your socks off yummy and the entire family will agree with me. You can whip up the EVOO Fridge dough way in advance, then literally cook to order, based on what everyone likes in their calzone. You can fill your calzone with any favorite pizza toppings of your choice. Feel free to add pestos, other cheeses, roasted veggies such as eggplant, pumpkin or zucchini, meats etc., as desired.
And please, use your hands to eat, and whenever you say "Calzone!" It is truly the only way to enjoy them.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month! We are the leading online portal for all Thermomix recipes.
- 1 Batch EVOO Fridge Dough Recipe
- 100 Grams Swiss or Dutch cheese, cubed
- 100 Grams Parmesan cubed
- 3 Garlic Cloves
- 1 Teaspoon Fennel Seeds
- 200 Grams mushrooms, sliced
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- Handfuls Basil leaves
- 1 Handful baby spinach leaves
- 1 Capsicum/Pepper red, roasted and skinned, cut into strips
- 300 Grams Fresh Ricotta Cheese well drained Recipe
Make dough and set aside. (This dough can be made up to a week in advance and used straight from the fridge.)
Preheat pizza stone in 250°C oven on your highest oven setting available.
Place hard cheeses into the Thermomix bowl and mill 10 sec/speed 8. Remove from bowl and set aside.
Place garlic and fennel seeds into the Thermomix bowl and chop 3 sec/speed 7.
Add mushrooms and EVOO and cook 5 min/Varoma/Reverse/speed 1/MC off.
Add basil and spinach and cook 5 min/Varoma/Reverse/speed 1/ MC off.
Drain any liquid and allow to cool slightly before assembly.
To assemble Calzone
Divide dough in 2-4 pieces or or reserve some remaining dough in the fridge until the next pizza day. Roll each piece out into large circle on a piece of baking paper. Sprinkle with a little grated cheese and arrange some red capsicum over.
Divide the ricotta and spread on top, and then add mushroom mixture. Repeat with grated cheese, and the remaining capsicum.
Roll other half of dough into a large circle and lay over the top of the pizza. Bring base dough up and over the top dough and pinch all the way around to seal edges.
Slide onto the pizza stone and cook for approximately 25-30 minutes until golden all over.
Slice into large wedges and serve immediately.
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