Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: chocymoose on July 17, 2011, 11:12:42 am
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Turned out great, 5/5. The recipe makes 4 medium pizza bases when rolled thinly so if making a bigger pizza might only make 3.
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It sounds as though you are having fun cooking in your new TM chocymoose :)
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Choccymousse we make the EDC pizza dough most weeks. I often make two batches, and freeze any leftoer dough. I usually make 3 large, thin bases too. Happy Cooking!
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havent tried this one as I love the one in the MYOC book (think thats what its called in english..anyway) its the calzone recipe just use the pastry as pizza base...divine!! :) Note to self - should probably actually look at both recipes to see if there are any differences lol ..just the EDC and I arent great friends...not a fan :P
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Ohhh - do you have the recipe for the calzone??
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yes but have to translate unless some lovely has it in english and can pm you...its in the intl book my way of cooking pg 128 (french version)...can someone tell me if you have it in english and can pm it to marmee (otherwise i will translate and send it to you) :)
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I would love a copy of the calzone recipe as well if someone can include me in the pm list.
Many thanks.
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i have it and will attend to it Frozzie. Give me some time though girls ;)
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thanks JD your a gem :)
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Thanks for that Judy, I'm looking forward to trying them out soon.
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calzone con cipolle (Italian Onion Pizza Pie)
Thermomix TM 31
lucivero All user's recipes Created on: 14.04.2011 - 21:41
Total time: 45 minutes
Preparation time: 30 minutes
Baking time: 15 minutes
Ingredients
PASTRY
400g plain flour
100g olive oil
100g dry white wine
1 egg
pinch of salt
FILLING
1kg red onions, sliced
3 eggs
160g salty ricotta cheese (or plain ricotta with added salt)
50g pecorino cheese
Preparation
FILLING: chop onions on on speed 4 for about 6 seconds.Add a dash of olive oil
Saute fior 3 minutes at 100 degrees celsuis on speed 1, pour into bowl and cool.
When pastry is ready,and onions are cool add ricotta, pecorino and eggs, and stir lightly together.
PASTRY
Add flour and olive oil to TM, Blend on speed 6 for about 30 seconds, until resembling breadcrumbs.
Add salt and white wine, knead for 30 seconds on interval speed. If dough looks dry, add a little more white wine.
Turn onto floured board, and roll out to 3cm thick. Place on baking paper, fill half with onion mixture, fold over and press edges together, brush with egg wash and bake for about 15-20 minutes.
This recipe was provided to you by a Thermomix customer and is therefore not tested by Vorwerk Thermomix. Vorwerk Thermomix assumes no liability, particularly in terms of quantities and success. Please observe the application and safety instructions in our manual.
Found this on google: thermomix calzone
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Hi Miranda, have you made this recipe yourself or simply downloaded it for us? If you have made it yourself, do you really roll the dough out to 3 cm, then fold it over and end up with a 6cm depth of pastry? That sounds like a huge mouthfull to me - does it shrink on cooking? I've not had a chance to make calzone yet, but although this filling looks good, I'm a bit confused by the pastry.
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cuilidh i would use the calzone pastry come pizza pastry in the mwoc book and use this filling if you wanted!
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Yes, I agree with you there Frozzie, the filling looks good, it was just the "depth" of the pastry that had me puzzled.
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I think it should be 3mm not 3cm - gosh don't think I would fit it in a teens mouth let alone mine!
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I've made plenty of good pizza dough pre-TMX and I was really happy with the EDC recipe. It's so easy. Give it a go fellow newbies!
Slightly tweaked as I used about 30% wholemeal flour and the rest plain flour with 2 tsps of vital wheat gluten added to make it strong bread flour. I'll probably use more wholemeal next time. I couldn't resist giving it a bit of a knead by hand because I love the feel of dough, and was pleasantly surprised at how good a job TMX did. At the demo I wasn't really sold on the bread-making capabilities, it was all the healthy salads I (still am) going to make... ownership only 6 days, 3 or is it 4 batches of custard!! My next bread adventure might have to be Everything Bagels, if anyone's been to New York you know what I'm talking about. Oh and I can't forget the samosas. I really shouldn't get so excited mid-week but here I am lining up things to try, bring on the weekend.
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I always knead my dough a little by hand after the TM has finished kneading. I just love the feel of it. We love the EDC pizza dough too. :)
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Can you freeze the baked pizza bases?
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DG, you can bake it just until it's done, let it cool completely, and then wrap tightly and freeze. This way, when you want pizza next time, all you have to do is thaw the crust, top it, and bake just a few minutes!
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Thank you JD, pizzas are usually a Friday night treat as I don't get home from work til 6.30pm and want to be able to whip something up quickly.
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I also often freeze the dough in a ball, defrost and roll out, top etc. Find it's very quick if the dough is all ready.
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Thanks Lellyj, so I could just remove from freezer in the morning, come home roll it out and I am ready to go.
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That's what I do, the yeast is pretty dead, so it won't continue to rise when it's defrosted. Just put it in the fridge in the morning. Also doesn't take that long to defrost a 1 pizza size ball (I usually make 3 large, thin crust pizzas rather than 4 pizzas as specifiec in EDC) so even if you forget to take it out, it doesn't take that long to defrost. I put it in the microwave once, which I wouldn't recommend as it started to cook on the outside.
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Mmmmm - Pizza Bianca:
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I froze leftover and decided to make calzone for DD's lunch box. Just defrost, put the filling and bake. Turn out great!
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Made garlic pizza bread with half the dough... yum! Made pizza scrolls with the other half... yummo!
(http://img.tapatalk.com/d/13/05/15/6a6u6eta.jpg)
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Great idea. They look very tasty.
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We had pizzas last night - bacon corn and cheese for the kids, smoked salmon, pesto, cream cheese topped with rocket and red onion for the parents.
I love this recipe - made the dough before ducking out to so the weekly shopping. Rose beautifully high resting on top of my coffee machine.
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Maddy, the picture of your pizza made me drool. Will search for tandoori recipe next, now that I've read this thread.
The recipe in EDC mentioned 30g fresh yeast or 1 sachet dry yeast. Can I assume 1 sachet means 7g of dry yeast?
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Very easy to make. Saves power too, compared to using the breadmaker or kitchenAid. Topped with chilli tuna, pineapples and basil.
(http://img.tapatalk.com/d/13/07/22/uhuqyba2.jpg)
The boys loved the pizza! :)
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Well done BZB, you are into everything.
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I used this recipe with milk for the first time yesterday. It says use a sachet of yeast I put 2 tea in. I loved it it didn't rise too much but was very easy to work with and made nice crispy bottomed pizza. Will use this recipe always now 5/5
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I used to use it all the time. I then tried Jamberie's fluffy pizza bases and they are now my favourite.
http://www.forumthermomix.com/index.php?topic=12717.0
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Thanks cookie, i will try Jams next time. I was impressed with how easy the dough was to work with